Greek Pepper Pitas Recipes

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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 PITAS



Chicken Pitas image

There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!

Provided by Valerie Brunmeier

Categories     Main Course

Time 2h44m

Number Of Ingredients 32

1 tablespoon dried oregano
2 teaspoons dried dill
2 teaspoons granulated garlic or garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon onion powder
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
4 tablespoons olive oil
1 lemon (juiced)
2 pounds boneless skinless chicken breast
2½ cups well chopped romaine
1½ cups halved grape or cherry tomatoes (I used a mix of red and yellow - so pretty)
1 cup diced English cucumber
½ cup diced red or yellow bell pepper
½ cup pitted and sliced kalamata olives
¼ cup diced red onion
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
sea salt (to taste)
½ cup nonfat plain Greek yogurt
½ cup light sour cream
2 to 3 tablespoons milk (as needed)
½ teaspoon dried dill
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher or sea salt
½ lemon (juiced)
¼ cup crumbled feta (plus additional for sprinkling on top)
additional feta cheese for garnish
8 Greek flatbread pitas (like Papa Pita white or wheat)

Steps:

  • Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
  • Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
  • Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
  • Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
  • Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
  • Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.

Nutrition Facts : ServingSize 1 pita, Calories 418 kcal, Carbohydrate 33 g, Protein 32 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 772 mg, Fiber 3 g, Sugar 4 g

FRIED FETA GREEK SALAD PITAS



Fried Feta Greek Salad Pitas image

These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1/2 cup pitted kalamata olives, sliced
4 Persian cucumbers, sliced into coins
1 small red bell pepper, julienned
1 small red onion, julienned
2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving
1 tablespoon olive oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup (68 grams) all-purpose flour
1 large egg, beaten
1 cup (130 grams) panko breadcrumbs
One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)
Fluffy pita, store-bought or homemade, recipe follows, for serving
Store-bought hummus, for serving
Arugula, for serving
Greek yogurt, for serving
Torn fresh mint leaves, for serving
Hot sauce, for serving, if desired
1 1/2 cups (360 grams) warm water
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons instant yeast
3 tablespoons (45 grams) olive oil
1 1/2 teaspoons kosher salt
3 3/4 cups (450 grams) bread flour, plus more for dusting
Neutral oil or cooking spray, for the bowl

Steps:

  • Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
  • For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
  • Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
  • To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
  • Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
  • Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
  • With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

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