Tangy Italian Chicken Pitas Food

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GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

TANGY ITALIAN CHICKEN PITAS



Tangy Italian Chicken Pitas image

The original recipe calls for eating these sandwiches cold, but we prefer to grill them on our George Foreman grill or in a frying pan. Hot or cold, it is a quick way to make a tasty meal! Perfect for those hot summer days or when you're just in a hurry. Low-fat cheese and dressing can lighten up the recipe without sacraficing flavor.

Provided by Tee Lee

Categories     Lunch/Snacks

Time 20m

Yield 8 pita halves, 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken or 2 cups cooked turkey, chopped
1/3 cup giardiniera, drained (Italian pickled vegetables)
2 ounces provolone cheese, sliced and cut into small cubes
1/4 cup fresh parsley, chopped
3 tablespoons Italian salad dressing
1/4 teaspoon dried oregano
4 pita pockets, halved and gently opened
8 leaves romaine lettuce or 8 leaves red leaf lettuce
cooking spray (optional)

Steps:

  • Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
  • Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
  • Eat cold, or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.

Nutrition Facts : Calories 337.2, Fat 9.4, SaturatedFat 3.8, Cholesterol 62.3, Sodium 512.5, Carbohydrate 34.5, Fiber 1.7, Sugar 1.1, Protein 26.9

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