Open Face Chicken Pitas Recipes

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OPEN-FACE CHICKEN PITAS



Open-Face Chicken Pitas image

Deli chicken takes the place of lamb in these easy-to-assemble gyro sandwiches.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 cups shredded deli rotisserie chicken, without skin (from 2- to 2 1/2-lb chicken)
1 teaspoon Greek seasoning
4 Greek-style pita fold breads (7 inch)
1/3 cup refrigerated hummus
1/2 cup chopped cucumber
2 plum (Roma) tomatoes, chopped (1 cup)
1/2 cup crumbled feta cheese (2 oz)
Plain yogurt or sour cream, if desired
1 green onion, sliced (1 tablespoon)

Steps:

  • In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
  • Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

OPEN-FACED CHICKEN SOUVLAKI PITAS



Open-Faced Chicken Souvlaki Pitas image

This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling the skewers. Serve with a crisp green salad on the side...

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 10m

Yield 4-8 pitas

Number Of Ingredients 14

1 tablespoon butter
2 garlic cloves, minced
1 onion, halved and thinly sliced
1 teaspoon dried oregano
salt
pepper
1 lb boneless skinless chicken, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 1/2 cups milk
1 lemon, zest of, grated
8 whole wheat pita bread, eight x 3 1/2 inch
1 cup English cucumber, diced
1/2 cup plain yogurt
2 tomatoes, chopped

Steps:

  • In a larfe skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 teaspoons salt and 1/4 teaspoons pepper, and sauté for about 3 minutes or until softened and starting to brown. Add chicken and sauté for about 5 minutes or until lightly browned.
  • Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened, and chicken is no longer pink inside. Season to taste with salt and pepper.
  • Meanwhile, toast or heat pitas. In a bowl, Combine cucumbers and yogurt. Spoon chicken and sauce on top of pitas, dollop with cuumber yogurt and sprinkle with tomatoes.
  • COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
  • FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.

Nutrition Facts : Calories 611.5, Fat 12.2, SaturatedFat 5.5, Cholesterol 90.4, Sodium 839.1, Carbohydrate 85.7, Fiber 11, Sugar 5.7, Protein 44.4

GREEK CHICKEN IN A PITA



Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

  • In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
  • In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

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.

OPEN-FACE BBQ CHICKEN MELTS



Open-Face BBQ Chicken Melts image

Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

8 slices sourdough bread
1/2 cup plus 2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3 tablespoons whole grain mustard
4 tablespoons honey
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cups shredded chicken (from 1 rotisserie chicken)
8 ounces pepper jack cheese, shredded
8 ounces red cabbage (about 1/4 small head), thinly sliced
4 ounces green cabbage (about 1/8 small head), thinly sliced
Dill pickle spears, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
  • Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
  • Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
  • Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
  • Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

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.

CHICKEN CAESAR PITAS



Chicken Caesar Pitas image

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon dried mint
1 pound boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves

Steps:

  • In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.

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