Best Grilled Chicken And Pitas Recipes

Grilled Chicken and Pitas image

Yield Makes 8 servings

Number Of Ingredients 3

Steps:

Prepare grill for cooking.
Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
Fill pitas with chicken, and if desired, salads from rest of menu.

GRILLED CHICKEN, SPINACH, AND PEAR PITAS image

Yield 6 servings

Number Of Ingredients 10

12 ouncesskinless, boneless chicken breast halves
1 tablespoonbalsamic vinegar
3 whole wheat pita bread rounds, halved crosswise
1/4 cuplight mayonnaise
1 ouncesoft goat cheese (chèvre)
1 tablespoonfat-free milk
1 teaspoonbalsamic vinegar
1 green onion, thinly sliced
1-1/2 cupsfresh spinach leaves
1 smallpear or apple, cored and thinly sliced

Steps:

1. Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices. 2. Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling. 3. For sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon vinegar. Stir in green onion. 4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita. Broiling directions: Preheat broiler. Brush chicken with vinegar as directed. Preheat broiler. Place chicken breast halves on the ungreased rack of a broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon balsamic vinegar halfway through broiling. Heat pitas according to package directions. Continue as directed.