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.