4 chicken tenderloins, plus oil for cooking
Salt and pepper
4 pita pockets
tablespoons hummus (1/2 cup)
1/2 cup chopped cucumber pieces
1/4 cup red onion
Optional tomato, for a pop of color
Season chicken with salt and pepper. In a medium pan, add a splash of oil and cook chicken on medium-low, 3-5 minutes per side or until internal temperature reaches 165. Let chicken rest 5 minutes, then shred.
Lay pita pockets flat. Spread 1 tablespoon hummus in each pocket. Top with chicken, cucumber, red onion, and optional tomato. Drizzle 1 more tablespoon of hummus over each pocket.
To pack it: Wrap pita pockets tightly in parchment paper, then aluminum foil. To eat, simply remove foil and pull back parchment paper (without removing parchment paper) to prevent ingredients from falling out while eating.