Greek Pita Flatbread with Watermelon
4 wedges seedless watermelon (bite-size pieces)
1 cup (250 mL) diced cooked chicken
1 tbsp (15 mL) chopped cilantro
2 tbsp (30 mL) Greek yogurt
¼ tsp (1 mL) garlic salt
1 dash cayenne pepper
2 whole pita breads, halved or whole grain flatbreads
¼ cup (60 mL) prepared spreadable herb cheese
4 large lettuce leaves
Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne.
Spread inside surfaces of bread halves with herbed cheese and fill each with about ¼ cup (60 mL) chicken mixture.
Arrange watermelon and lettuce in pita bread.