20 Minute Mediterranean Chicken Pita Sandwich Recipes

20 MINUTE MEDITERRANEAN CHICKEN PITA SANDWICH RECIPE

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.

MEDITERRANEAN CHOPPED-CHICKEN PITA

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 SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

MEDITERRANEAN PITA POCKET SANDWICHES

Steps:

• 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
• 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
• 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
• 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
• To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.