Veggie Chicken Pitas Recipes

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GRILLED CHICKEN GREEK PITA POCKETS



Grilled Chicken Greek Pita Pockets image

Provided by Katie

Categories     Lunch

Time 25m

Number Of Ingredients 22

2 tablespoons olive oil
3 tablespoons plain Greek yogurt
2 tablespoon white wine vinegar
1 tablespoon minced garlic cloves
1 1/2 tablespoons Greek Seasoning
1 large lemon, juiced
Zest of 1 large lemon
1/2 teaspoon salt
1 teaspoon pepper
1 lb. Chicken Breasts
Chicken Marinade
1 lb. Greek Marinated Grilled Chicken, sliced thin
Pita Pockets
Baby Spinach or Shredded Romaine Lettuce
Thinly Sliced Red Onion
Chopped or Thinly Sliced English Cucumber, unpeeled
Artichoke Hearts, quartered
Kalamata Olives
Chopped Tomatoes
Tzatziki Sauce
Fresh Dill
Crumbled Feta

Steps:

  • Marinating the Chicken for the PitasPound the chicken so it is even thickness. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours. Cooking the Grilled Chicken for the PitasPreheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips. Assembling the Greek Chicken PitasStuff pitas with chicken and additional toppings in desired amounts. Add crumbled feta cheese and fresh dill for garnish.

Nutrition Facts : Calories 290 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 495 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

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.

MEDITERRANEAN VEGETABLE PITAS



Mediterranean Vegetable Pitas image

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

Steps:

  • In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.

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