CHICKEN PITAS
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
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
GRILLED CHICKEN GREEK PITA POCKETS
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
POPPY SEED-CHICKEN PITAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
- Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
- Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.
Nutrition Facts : Calories 749, Fat 41 grams, SaturatedFat 7 grams, Cholesterol 109 milligrams, Sodium 957 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 43 grams
GREEK GRILLED CHICKEN PITAS
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
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.
PEPPERY CHICKEN PITAS
Make and share this Peppery Chicken Pitas recipe from Food.com.
Provided by Ginny Sue
Categories Lunch/Snacks
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into narrow strips and place in a large zip-top plastic bag.
- Add teriyaki sauce and marinate in the refrigerator for 2 hours.
- Remove chicken strips from teriyaki and discard remaining sauce.
- Combine thyme and next 4 ingredients; sprinkle over chicken.
- Heat oil in large skillet, add chicken and cook until no longer pink and cooked through, about 7-9 minutes.
- Combine mayonnaise and horseradish, carefully spread in each pita.
- Sprinkle lettuce evenly in each pita, then top with chicken mixture.
Nutrition Facts : Calories 462.2, Fat 15.5, SaturatedFat 2.4, Cholesterol 75.2, Sodium 1507.5, Carbohydrate 44.7, Fiber 1.9, Sugar 5.8, Protein 34.7
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