Chicken Pita Sandwiches

Ingredients:

• 6-7 boneless/skinless thigh pieces
• Pita pockets (limit to your ideal ratio)
• 1

  .5 – 2 cucumbers

• 5 Roma tomatoes or 2 larger slicing tomatoes
• 1 medium yellow or white onion
• 2 green onions
• 1/3 cup miracle whip
• 1/3 – 1/2 mayonnaise (to taste)
• Mrs. Dash seasoning or salt/pepper to taste

Directions:

1. In large skillet, cook thigh pieces with Mrs Dash seasoning (or lightly salt and add pepper). As they are cooking, dice the medium onion and add to chicken. Cover and let simmer.
2. While meat/onion is cooking; Cut pita pockets in half and lay out on a cookie sheet (this is so they can be heated in the oven – Herbalmom, you can heat these slightly in a frying pan on low). After the pita pockets are ready to heat, stir the meat again and then begin cutting up the veggies.
3. The cucumbers need to be peeled, then diced into larger chunks. (We like them about 1/2 – 3/4 inch cubes.) Place in a large bowl. Dice up the tomatoes and small green onions, adding to cucumbers. Add the miracle whip and mayo to the veggies, stirring well. Place in fridge to keep chilled.
4. Stir meat again (should be cooked now), and as you are stirring, use your spatula to cut the meat into small, bite-sized chunks. Turn off the stove top.
5. Heat the pita bread; when warm, fill each pita pocket 1/3 full of meat mixture, then add the veggie mixture on top.