Italian Chicken Pitas Recipes

ITALIAN CHICKEN PITAS

Steps:

• Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
• Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.

TANGY ITALIAN CHICKEN PITAS

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.

ASIAN CHICKEN PITAS

Steps:

• Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
• Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
• Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

MEDITERRANEAN CHICKEN PITA TACOS RECIPE

Steps:

• In a small bowl, mix together chicken, tomato, cucumber, and red onion. Toss with red wine vinaigrette and set aside
• In a separate small bowl, mix together all ingredients for the lime crema.
• On each pita, place an equal portion of the chicken mixture, then top with feta cheese, cilantro, and drizzle with crema.
• Serve and enjoy

CHICKEN CUCUMBER PITAS

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.

CHICKEN SOUVLAKI PITAS

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

CHICKEN CAESAR PITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
• Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
• Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
• Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

GREEK CHICKEN PITAS

Steps:

• Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
• Cover, and cook on High for 6 hours.
• In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
• When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.