Picnic Chicken Pitas Recipes

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CHICKEN AND ARUGULA PITA POCKETS



Chicken and Arugula Pita Pockets image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  • In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
  • To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
  • For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

PICNIC CHICKEN PITAS



Picnic Chicken Pitas image

A mustard-flavored dressing coats the colorful combination of chicken, broccoli, tomatoes and bacon in this tasty sandwich filling. "It's great for a picnic because you can prepare the filling ahread and assemble the pitas at the picnic site," assures Marla Brenneman of Goshen, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 package (16 ounces) frozen broccoli florets, cooked and drained
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
1 medium tomato, chopped
1/4 cup mayonnaise
2 tablespoons prepared mustard
1/8 teaspoon pepper
8 pita pocket halves
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half; top with bacon.

Nutrition Facts : Calories 587 calories, Fat 29g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 878mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 5g fiber), Protein 37g protein.

CREAMY CHICKEN MINI PITAS



Creamy Chicken Mini Pitas image

Provided by Sandra Lee

Categories     main-dish

Time 1h15m

Yield 30 pitas

Number Of Ingredients 8

1 store bought roasted chicken
1/2 cup finely chopped celery
2 scallions, finely chopped
1/2 cup finely chopped walnuts
1 tablespoon finely chopped tarragon leaves
2/3 cup mayonnaise
Salt and freshly ground black pepper
15 mini pita breads

Steps:

  • Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.
  • Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly. If the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld.
  • Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.

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.

PICNIC CHICKEN PITAS



Picnic Chicken Pitas image

A mustard-flavored dressing coats the colorful combination of chicken, broccoli, tomatoes and bacon in this tasty sandwich filling.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

1 (10 ounce) package frozen broccoli florets, cooked and drained
2 cups shredded cooked chicken
1 cup shredded Cheddar cheese
1 medium tomato, chopped
¼ cup mayonnaise
2 tablespoons prepared mustard
½ teaspoon salt
⅛ teaspoon pepper
4 large pita (6-1/2" dia)s pita breads, halved
4 strip (blank)s bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the broccoli, chicken, cheese and tomato.
  • In a small bowl, combine the mayonnaise, mustard, salt if desired and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half; top with bacon if desired.

Nutrition Facts : Calories 595.7 calories, Carbohydrate 39.4 g, Cholesterol 106.2 mg, Fat 31.3 g, Fiber 4.1 g, Protein 38.8 g, SaturatedFat 10.7 g, Sodium 1250.7 mg, Sugar 2.9 g

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