Mediterranean Chopped Chicken Pita Recipes

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20 MINUTE MEDITERRANEAN CHICKEN PITA SANDWICH RECIPE



20 Minute Mediterranean Chicken Pita Sandwich Recipe image

Twenty minutes is all you need to whip up this simple yet satisfying Mediterranean Chicken Pita Sandwich!

Provided by The Wanderlust Kitchen

Categories     Burgers and Sandwiches

Time 20m

Number Of Ingredients 15

1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Pinch of allspice
1 tablespoon vegetable oil
1 1/2 lbs boneless (skinless chicken breasts, diced into 1/2" cubes)
5 ounces nonfat plain Greek yogurt
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Pinch of salt
4 pieces of pita bread
1 large cucumber (peeled and sliced)
2 large tomatoes (sliced)
1/4 cup crumbled Feta cheese

Steps:

  • In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat.
  • Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it cook for 2 minutes undisturbed. Continue to saute the chicken until cooked through, another 2-3 minutes.
  • Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.
  • Assemble the pita sandwiches by spreading one quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber and tomato slices, and topping with crumbled Feta cheese.

Nutrition Facts : ServingSize 1 serving, Calories 613 kcal, Carbohydrate 42 g, Protein 65 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 155 mg, Sodium 586 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 13 g

MEDITERRANEAN CHOPPED-CHICKEN PITA



Mediterranean Chopped-Chicken Pita image

Cut this sandwich into wedges and eat it like a pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 10

1 pound boneless, skinless chicken-breast halves (3 to 4 halves)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
4 6-inch pitas
1 1/3 cups prepared hummus
1 cup cherry tomatoes, halved (about 4 ounces)
2 scallions, trimmed and thinly sliced (about 4 ounces)
1/2 small head radicchio, thinly sliced (about 2 1/2 cups)
1/2 cup crumbled feta (2 ounces)
1 lemon, quartered

Steps:

  • Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
  • Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.

MEDITERRANEAN CHICKEN PITA POCKETS



Mediterranean Chicken Pita Pockets image

These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces
1 (10 ounce) box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
2 green onions, chopped
salt and black pepper
1/2 cup plain yogurt (low-fat is okay)
1/2 cup mayonnaise (Hellman's is best, low-fat is okay)
1 tablespoon lemon juice
1 teaspoon dried dill (or to taste)
4 (1 1/2 ounce) pita breads, halved crosswise
4 whole iceberg lettuce or 4 whole shredded lettuce, if desired

Steps:

  • Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
  • In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
  • Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
  • Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
  • If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.

MEDITERRANEAN CHICKEN PITA TACOS RECIPE



Mediterranean Chicken Pita Tacos Recipe image

This Mediterranean Chicken Pita Tacos Recipe is thrown together in a matter of minutes for a quick and easy weeknight meal!

Provided by Steph Loaiza

Categories     Main Course

Time 10m

Number Of Ingredients 11

2 cups grilled chicken (cooked and diced)
1 roma tomato (diced)
1/2 cucumber (diced)
1/2 red onion (diced)
1/2 cup red wine vinaigrette
1/2 cup feta cheese (crumbled)
chopped cilantro (for topping)
4 whole wheat pitas
1/2 cup plain Greek yogurt
1 lime (juice and zest)
1/2 teaspoon salt

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

Nutrition Facts : ServingSize 1 g, Calories 360 kcal, Carbohydrate 37 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 817 mg, Fiber 5 g, Sugar 4 g

MEDITERRANEAN PITA POCKETS



Mediterranean Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) container plain yogurt
2 tablespoons chopped fresh parsley leaves
1 tablespoon hot sauce
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 pita pockets
8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
1 cup leftover Pickled Cucumber Salad from recipe

Steps:

  • In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
  • Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

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.

MARINATED MEDITERRANEAN CHICKEN PITA AND SLAW



Marinated Mediterranean Chicken Pita and Slaw image

Chicken skewers, marinated in coleslaw dressing and spices, are grilled and served with pita bread and a refreshing cabbage slaw.

Provided by Marie's Dressings

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 20

1 cup Marie's® Original Coleslaw dressing
1 teaspoon paprika
½ teaspoon cumin
⅛ teaspoon cinnamon
3 cloves garlic, minced
½ teaspoon red pepper flakes
Zest and juice of 1 lemon
½ teaspoon salt
½ teaspoon ground black pepper
4 boneless chicken breasts, cut in large bite-sized pieces
1 large onion, chopped in large pieces
8 wooden skewers, soaked in water
½ head green cabbage, shredded
½ red onion, thinly sliced
1 small bunch flat-leaf parsley, chopped
½ cup Marie's® Original Coleslaw dressing
½ teaspoon red pepper flakes
6 pieces pita bread
2 medium tomatoes, sliced
Marie's® Original Coleslaw dressing, for drizzling

Steps:

  • Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
  • Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
  • Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
  • Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

Nutrition Facts : Calories 571 calories, Carbohydrate 56.6 g, Cholesterol 63.9 mg, Fat 30 g, Fiber 6.2 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 880.2 mg, Sugar 21.1 g

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