Recipes

Ingredients

• 2 tbsp (30 mL) Mastro^® Olive oil
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) oregano, chopped
• 1/4 tsp (1 mL) coarsely ground black pepper
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) red onion, diced
• 1/2 cup (125 mL) cucumber, mini, sliced
• 1/2 cup (125 mL) each diced red, yellow & green peppers
• 12 Kalamata olives, pitted
• 2 tbsp (30 ml) Feta cheese, crumbled
• 2 pita pockets, cut in half
• 4 leaves green leaf lettuce
• 1/2 package (150 g) Lilydale^®, Seasoned, Oven Roasted Carved Chicken Breast strips

Directions

1. Place oil, lemon juice, pepper and salt into a stainless steel bowl and whisk well.
2. Add the onion, cucumber, peppers, olives and feta cheese to the bowl and toss well to coat all the ingredients in the dressing.
3. Lightly toast the pita pocket (this will make it more flexible).
4. Open the pita and place a lettuce leaf into the pocket.
5. Place 3 Lilydale^®, Seasoned, Oven Roasted Carved Chicken Breast strips into each pocket and top with the vegetable, olive, feta mix.