Best Easy Roasted Chicken Pita With Avocado Spread Recipes

Avocado Chicken Pita image

Provided by Shelby Jo

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 lb cooked chicken, cut into strips
1 medium tomatoes, chopped
2 cups shredded monterey jack cheese

Steps:

Brush on side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.
Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder, and hot pepper sauce. Spread over pitas. Layer with chicken, tomato, and cheese. Bake for 5-6 minutes or until cheese is melted.

Nutrition Facts : Calories 634.2, Fat 39.8, SaturatedFat 15.1, Cholesterol 89.1, Sodium 815.2, Carbohydrate 39.8, Fiber 5.1, Sugar 2.3, Protein 30.2

Veggie-Stack Pita Pockets image

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.