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You know, the Greeks had it right when they packaged an entire meal in a pita. Enjoy yours with a new twist on the heavy red meat you typically find in a Gyro.

Serves 4


1 pound cooked chicken breast

1/4 cup tablespoons Vegannaise

4 tablespoons mustard

2 teaspoons white-wine vinegar

Ground black pepper

4 cups baby spinach

1 cup shredded carrot

4 whole wheat pocket pitas


Coarsely chop the chicken and place in a medium bowl. Stir in the Vegannaise, mustard, and vinegar until combined. Season to taste with pepper.

Slice the pocket pitas in half. Stuff each half with spinach and carrot.

Spoon chicken salad down the center.

The post Chicken Salad Gyro appeared first on The National Herald.

Source: The National Herald
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