Greek Salad Pita Pockets For Two Recipes

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GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN



Greek Salad Pita Pockets with Grilled Chicken image

Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com

Categories     greek salad     pita pockets     grilled chicken recipes     mediterranean recipes

Time 25m

Yield 4

Number Of Ingredients 16

1 lb. chicken breast cutlets
Juice of 1/2 lemon (2 tbsp.)
6 tbsp. extra-virgin olive oil, divided
1 tsp. dried oregano
3 small garlic cloves, minced, divided
kosher salt
Black pepper
1 cucumber, seeded, quartered, and thinly sliced
1/2 pt. yellow grape tomatoes, halved lengthwise (3/4 cup)
1/2 pt. red grape tomatoes, halved lengthwise (3/4 cup)
1/2 red onion, thinly sliced into half moons (3/4 cup)
1/2 c. crumbled feta
1/4 c. chopped fresh mint (or parsley_
1/4 c. pitted Kalamata olives, halved (optional)
2 tbsp. red wine vinegar
4 whole-wheat pitas, halved and lightly toasted

Steps:

  • Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
  • Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
  • In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
  • Stuff each pita pocket half with grilled chicken and top with Greek salad.

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.

GREEK PITA POCKETS



Greek Pita Pockets image

Make and share this Greek Pita Pockets recipe from Food.com.

Provided by in OH

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup plain yogurt
1/3 cup sour cream (can partially replace with more yogurt)
1 (4 ounce) package crumbled feta cheese with dried basil and tomato
1 dash black pepper
1 2/3 cups diced cucumbers
1 1/3 cups seeded chopped tomatoes (romas have few seeds to start with)
1/4 cup chopped olive
3 tablespoons chopped red onions
3 tablespoons hummus
12 small pita pockets, halves
1/4 cup chopped fresh basil
3/4 cup gyros meat (optional)
1 1/2 cups fresh salad greens (not iceberg lettuce)
2 tablespoons olive oil

Steps:

  • Combine first four ingredients until well mixed.
  • stir in cucumbers, tomatoes, olives, and onion.
  • brush pita pockets and toast until warm in toaster oven.
  • generously spread pita pockets with hummus.
  • fill with basil, greens, meat and yogurt mixture.

GREEK SALAD PITA POCKETS FOR TWO



Greek Salad Pita Pockets for Two image

Make and share this Greek Salad Pita Pockets for Two recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup shredded romaine lettuce (cos)
1 tomatoes, finely chopped
1/2 cup finely diced cucumber
8 thin slices red onions
1/4 green pepper, finely diced (capsicum)
1 ounce crumbled feta cheese
4 pitted black olives, sliced
1/2 tablespoon extra virgin olive oil
1/2 tablespoon lemon juice
sea salt and black pepper
4 tablespoons store-bought hummus (or homemade )
2 whole grain pita breads, halved opened into pockets

Steps:

  • Mix together all the ingredients, except the hummus and bread, in a bowl until well combined. Spread 2 tablespoons of hummus inside each pita and fill with equal amounts of the filling to serve.

Nutrition Facts : Calories 493.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 13.4, Sodium 691.6, Carbohydrate 85, Fiber 12.5, Sugar 22.8, Protein 16

GREEK SALAD PITA SANDWICHES



Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories     Sandwich     Leafy Green     Tomato     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Back to School     Lunch     Feta     Cucumber     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Steps:

  • Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
  • Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

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