VEGGIE CHICKEN PITAS
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
GREEK GRILLED CHICKEN PITAS
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
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.
CHICKEN SALAD STUFFED PITAS
Make and share this Chicken Salad Stuffed Pitas recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
- In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
- In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
- In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
Nutrition Facts : Calories 414.7, Fat 22.7, SaturatedFat 7.5, Cholesterol 68.3, Sodium 627.2, Carbohydrate 34.3, Fiber 4.6, Sugar 4.9, Protein 20.8
CRUNCHY CHICKEN SALAD STUFFED PITA
Provided by Nancy Rones
Categories Chicken Low Fat Kid-Friendly Quick & Easy Yogurt Back to School Lunch Apple Healthy Self Small Plates
Number Of Ingredients 14
Steps:
- Toss chicken breast with Greek yogurt, mayo, mustard and diced vegetables. Season with salt, black pepper and dried dill. Stuff chicken salad and romaine inside pita. Serve with apple mixed with chopped walnuts and a sprinkle of cinnamon.
VEGETABLE STUFFED PITAS
Discovered Veggy Pita for lunch box, just keep dressing separate. Nice change from regular salad. Add some sliced black olives.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
- Set aside.
- Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
- Spread inside of each pita half with 2 tablespoons yogurt mixture.
- Spoon 1 cup veggie mixture into each bread pocket.
- Serve immediately.
Nutrition Facts : Calories 153.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 12.9, Sodium 339, Carbohydrate 23.4, Fiber 3.5, Sugar 4.4, Protein 7.6
CHICKEN-VEGETABLE STUFFED PITAS
Number Of Ingredients 13
Steps:
- In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If making ahead, cover and chill up to 2 hours. Serve at room temperature. Drain before using.To serve, cut pita pockets in half. Spread inside of pitas with butter or margarine. Wrap in foil. Bake in a preheated 350° oven for 10 minutes.To assemble pitas, fill each half with about 1/3 cup of the filling. Top with sprouts if desired.
Nutrition Facts : Nutritional Facts Serves
CHICKEN AND VEGETABLE-STUFFED PITAS
Number Of Ingredients 12
Steps:
- In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If desired, cover and chill up to 2 hours. Serve at room temperature. Drain before using.To serve, cut pita pockets in half. Spread inside of pitas with butter or margarine. Wrap in foil. Bake in a preheated 350° oven for 10 minutes.To serve, fill each pita half with about 1/3 cup of the filling.
Nutrition Facts : Nutritional Facts Serves
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