Chicken-Eggplant Flat Outs
Pita bread (unopened) serves as the base for this quick and healthy open-faced chicken-and-veggie dish. This makes a great lunch, all on a pita. Eat with a knife and fork, which makes it less messy than biting into a dripping pocket of pita fillings.
Heat 1 tablespoon of the oil over medium heat in a small skillet coated with Teflon® non-stick. Cook until the eggplant is a golden brown, about 8 minutes, stirring often. Toss with the dried herbs and set aside to come to room temperature.
Spread only the top side of the pita bread with the hummus dip. In a large bowl, toss the lettuce with the cucumbers, olives, the vinaigrette dressing, and cooked eggplant; set aside.
Slice the chicken on the bias into strips about 1-inch wide by 1/2-inch or so thick. Fold the chicken in with the lettuce mix and spread evenly on top of the hummus-spread pitas. Season with ground black pepper and a sprinkle of mint. Garnish with mint sprigs.