Serves 2


1 cup roasted chicken meat, diced (link to brined buttermilk chicken recipe)

1/2 cup Granny Smith apple, cored and diced

1 cup fresh spinach, chopped and tightly packed

1 tablespoon olive oil

2 teaspoons lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup 2% ricotta cheese

2 whole pita pockets, warmed and cut in half



Place chicken, apple, spinach, olive oil, lemon juice, salt, pepper and ricotta in a bowl and mix well.

Portion into pre-warmed pita bread pockets.