Asian Chicken Pitas Food

CHICKEN CUCUMBER PITAS

Chicken Cucumber Pitas image

I wanted a good recipe for pitas. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own filling. It was a huge hit. -Sheena Wellard, Nampa, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cups cubed cooked chicken breast
1 large cucumber, quartered, seeded and sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1 small sweet red pepper, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped red onion
DRESSING:
1/2 cup ranch salad dressing
1/4 cup mayonnaise
1 tablespoon Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 pita pocket halves

Steps:

In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

TERIYAKI CHICKEN PITAS

Teriyaki Chicken Pitas image

Make and share this Teriyaki Chicken Pitas recipe from Food.com.

Provided by RecipeNut

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken breast, cut in strips
1/4 cup teriyaki sauce
1 teaspoon garlic, minced
4 whole pita bread rounds, cut in half
8 whole romaine lettuce leaves
2 medium tomatoes, thinly sliced
bean sprouts

Steps:

n small bowl, combine chicken strips, teriyaki sauce and garlic.
Coat large nonstick skillet with cooking spray.
Heat over medium high heat until hot.
Add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside.
Remove from heat and keep warm.
Fill each pita half with lettuce, tomato, chicken and bean sprouts.

AVOCADO CHICKEN PITAS

Avocado Chicken Pitas image

"I've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!" notes Barbara Hunt of Nipomo, California.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 pound rotisserie chicken, cut into strips
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese

Steps:

Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp. , Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese. , Bake for 5-6 minutes or until cheese is melted.

Nutrition Facts : Calories 723 calories, Fat 42g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 46g protein.

CHICKEN CAESAR PITAS

Chicken Caesar Pitas image

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon dried mint
1 pound boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves

Steps:

In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.

CHINESE PEANUTTY CHICKEN PITAS

Chinese Peanutty Chicken Pitas image

Make and share this Chinese Peanutty Chicken Pitas recipe from Food.com.

Provided by OceanIvy

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cooked white chicken meat (chopped)
1 tablespoon lemon juice
1/2 cup crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup water chestnut, chopped & drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprout
1/4 cup creamy peanut butter
1 leaf lettuce
2 tablespoons teriyaki sauce
4 oat bran pita rounds

Steps:

Combine the cooked chicken, pineapple, celery, water chestnuts and green pepper in large bowl.
In small bowl, mix peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard.
Mix peanut butter dressing into salad.
Line each pita pocket (1/2 the pita round) with 1 lettuce leaf.
Fill pitas with alfalfa sprouts and chicken salad.
Serve and enjoy!

Nutrition Facts : Calories 218.3, Fat 10.2, SaturatedFat 2.2, Cholesterol 44.6, Sodium 467.8, Carbohydrate 11.6, Fiber 2.2, Sugar 6.2, Protein 21.7