Grilled Chicken Club Pitas Recipes

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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.

GRILLED CHICKEN PITAS



Grilled Chicken Pitas image

Envision yourself in the Greek isles with our grilled chicken pita recipe. The marinated chicken gives these pitas a distinctive rich flavor.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup A.1. Smoky Black Pepper Sauce
2 Tbsp. brown sugar
2 Tbsp. lemon juice
1/2 tsp. ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1/4-inch-thick slices
4 whole wheat pita breads, cut in half
2 cups loosely packed baby spinach leaves
1 cucumber, thinly sliced
1 cup chopped tomatoes
1/2 cup ATHENOS Crumbled Feta Cheese with Mediterranean Herbs

Steps:

  • Mix first 4 ingredients until blended. Reserve half the A.1. mixture; pour remaining over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. or until done, turning after 4 min. and adding pitas to the grill for the last 2 min. to grill 1 min. on each side.
  • Fill pita halves with spinach, cucumbers, chicken and tomatoes. Drizzle with reserved A.1. mixture. Top with cheese.

Nutrition Facts : Calories 440, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g

GRILLED CHICKEN CLUB PITAS



Grilled Chicken Club Pitas image

Make and share this Grilled Chicken Club Pitas recipe from Food.com.

Provided by franrobson

Categories     Breads

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons mayonnaise
3 tablespoons honey
3 tablespoons Dijon mustard
1/4 teaspoon garlic seasoning
10 ounces boneless chicken breasts
2 whole pita bread
1/2 cup shredded lettuce
2 slices bacon, cooked and crumbled
2 slices swiss cheese

Steps:

  • In a small bowl, combine the mayonnaise, honey, mustard and garlic seasoning and blend well.
  • Set aside 3 Tablespoons.
  • Brush remaining mixture over chicken.
  • Place in large sealable plastic bag and refrigerate for at least 1 hour.
  • Refrigerate reserved mayonnaise mixture until serving.
  • Grill chicken for 5-7 minutes on each side or until juices run clear.
  • Cut chicken into 1" strips.
  • Spread reserved mayonnaise mixture over pita breads and top with lettuce, chicken, bacon and cheese.

Nutrition Facts : Calories 750, Fat 33.5, SaturatedFat 11.2, Cholesterol 127.7, Sodium 947.2, Carbohydrate 67.7, Fiber 2.2, Sugar 28.7, Protein 44.9

GRILLED CHICKEN PITAS



Grilled Chicken Pitas image

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

Provided by rickoholic83

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 22

3 boneless skinless chicken breasts (about 1 1/2 pounds)
3 tablespoons fresh lemon juice
2 teaspoons fresh lemon juice
3 tablespoons soy sauce
1 garlic clove, minced
2 teaspoons dried oregano, divided
2 small tomatoes, finely chopped
1 cup feta cheese, crumbled
1/4 cup olive oil
cooking spray
1 red onion, cut into thin rings
6 pita breads
1/2 head romaine lettuce, finely chopped
1 (10 5/8 ounce) jar kalamata olives, drained, halved and pitted
12 slices bacon, fried crisp
alfalfa sprout
salt
fresh ground black pepper
1 cup plain yogurt
1 garlic clove, minced
1/4 cup walnuts, finely chopped
1 tablespoon olive oil

Steps:

  • Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat.
  • Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
  • Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
  • Stir to combine and allow to sit at room temperature for 30 minutes.
  • For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.
  • Preheat a grill pan to medium heat and coat with cooking spray.
  • Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.).
  • Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces.
  • To assemble the sandwiches, cut each pita in half and split.
  • Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
  • Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.

Nutrition Facts : Calories 617.4, Fat 36.2, SaturatedFat 10, Cholesterol 76.2, Sodium 1702.8, Carbohydrate 46.6, Fiber 5.3, Sugar 6.4, Protein 28.2

GRILLED CHICKEN CLUB PITAS



Grilled Chicken Club Pitas image

Why heat up the kitchen on warm Indian summer evenings when you can take dinner in hand with these hearty chicken pitas from Lynne Ziegler in Odenton, Maryland? LYNNE'S TIP: I also roll up the chicken strips in flour tortillas and serve as grab-and-go wrap sandwiches. Serve any leftover chicken with mixed greens and the last of the garden tomatoes in lunch salads the next day.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons mayonnaise
3 tablespoons honey
3 tablespoons spicy brown mustard
1/4 teaspoon salt-free garlic seasoning blend
2 boneless skinless chicken breast halves (5 ounces each)
2 whole pita breads
1/2 cup shredded lettuce
2 bacon strips, cooked and crumbled
2 slices Swiss cheese

Steps:

  • In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut chicken into 1-in. strips., Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese.

Nutrition Facts : Calories 511 calories, Fat 15g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 759mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 2g fiber), Protein 43g protein.

GRILLED PITA



Grilled Pita image

Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.

Provided by Food Network Kitchen

Time 2h40m

Yield 8 pitas

Number Of Ingredients 6

2 1/2 to 3 cups all-purpose flour, plus more for dusting
1 tablespoon instant yeast
1/2 teaspoon table salt
1/2 teaspoon sugar
1 cup warm water, plus more for sprinkling
Olive oil, for brushing

Steps:

  • Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
  • Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
  • Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
  • Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
  • Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
  • Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

GRILLED CHICKEN PITA SANDWICHES



Grilled Chicken Pita Sandwiches image

Stuff pita with chicken breast strips for Grilled Chicken Pita Sandwiches! These tasty Grilled Chicken Pita Sandwiches can be made in just 10 minutes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 1 filled pita half each.

Number Of Ingredients 7

2 pita breads, cut in half
4 lettuce leaves
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
4 tomato slices
4 red onion slices
8 cucumber slices
1/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Fill pita halves evenly with lettuce, chicken breast strips, tomatoes, onions and cucumbers.
  • Top each with 1 Tbsp. of the dressing.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

GRILLED CHICKEN AND PITAS



Grilled Chicken and Pitas image

Categories     Sandwich     Chicken     Summer     Grill/Barbecue     Gourmet

Yield Makes 8 servings

Number Of Ingredients 3

1/4 cup extra-virgin olive oil
16 (4-inch) pitas with pockets
3 lb boneless chicken breasts

Steps:

  • Prepare grill for cooking.
  • Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
  • Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
  • Fill pitas with chicken, and if desired, salads from rest of menu.

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