Spinach Chicken Pockets

3/4 pound boneless skinless chicken breast halves
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups fresh baby spinach
1/2 cup chopped seeded cucumber
2 green onions, sliced
4 pita breads (6 inches), halved

In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.

Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken.

Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture. Makes 4 servings.