Best Chicken And Vegetable Stuffed Pitas Recipes

CHICKEN PITAS WITH DILL YOGURT SAUCE

Chicken pitas with dill yogurt sauce image

Juicy paprika-garlic chicken pitas served with creamy dill yogurt sauce is an easy, fast and super delicious meal everyone will love.

Provided by Alida Ryder

Categories Dinner

Time 25m

Number Of Ingredients 18

Ingredients

500 g (1lb) chicken breasts
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
2 tsp oregano
2 tsp lemon juice
1 tsp salt
½ tsp pepper
1 cup yogurt
1 tbsp dill (finely chopped)
2 garlic cloves (minced )
1-2 tsp lemon juice
salt and pepper (to taste )
6 Pitas
Cucumber
Lettuce
Tomatoes
Red onion

Steps:

Slice the chicken into thin strips and place in a large bowl.
Add the olive oil, spices and lemon juice then mix well. Allow to marinate for 10 minutes.
Heat a large pan over high heat then cook the chicken, in batches, until golden and cooked through, approximately 5-7 minutes.
Mix together yogurt, crushed garlic, chopped dill, fresh lemon juice, salt and pepper.
Warm the pitas in a hot oven. Stuff the pitas with the chicken, sauce, lettuce, cucumber, onion and tomato. Serve immediately.

Nutrition Facts : Calories 323 kcal, Carbohydrate 35 g, Protein 25 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 804 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN PITA POCKETS

Chicken Pita Pockets image

If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 package (14 ounces) coleslaw mix
2/3 cup mayonnaise
12 whole wheat pita pocket halves

Steps:

In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.

CHICKEN CAESAR PITAS

Chicken Caesar Pitas image

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon dried mint
1 pound boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves

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.

Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.