Shrimp & Greek Salad Pita Pockets
with Feta
- Milk
- Sesame
- Wheat
- Shellfish
- Eggs
This spin on classic Greek salad (no lettuce!) is full of flavor and texture contrasts to get your taste buds tingling. You’ll toss together juicy tomato, crunchy cucumber, scallion greens, and briny feta in tangy Greek vinaigrette. Load it all into warm pitas with garlicky sautéed chicken, and you’ve got a wholesome Mediterranean meal in minutes!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Dice tomato into ¼-inch pieces.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing.
Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Halve pitas; gently pull apart to create pockets.
Fill pita pockets with chicken and as much Greek salad as you like.
Divide pita pockets between plates and serve with any remaining Greek salad on the side.
