Easychickencaesarstuffedpita Recipes

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.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CRUNCHY CHICKEN SALAD STUFFED PITA

Steps:

• Toss chicken breast with Greek yogurt, mayo, mustard and diced vegetables. Season with salt, black pepper and dried dill. Stuff chicken salad and romaine inside pita. Serve with apple mixed with chopped walnuts and a sprinkle of cinnamon.

CHICKEN CAESAR PITAS

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.

CHICKEN SALAD STUFFED PITAS

Steps:

• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.

BASIC CHEESY CHICKEN PITA

Steps:

• Begin with a spoonful or two of cottage cheese.
• Place in pita pocket.
• Then top with chicken, then cheddar.
• Set pita on paper plate and microwave until cheese is melted or pita is desired warmth.

MARINATED CHICKEN PITA SANDWICH

Steps:

• Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

CHICKEN CAESAR PITA

Steps:

• Toss lettuce with chicken, cheese and dressing.
• Serve in pita halves.

EASY CHICKEN CAESAR STUFFED PITA

Steps:

• drain chicken meat.
• flake it.
• add the next 4 ingredients.
• scoop into 1/2 a pita.
• garnish to your liking.