Best Roast Chicken Pita Pockets Recipes

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

Ingredients

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.

CHICKEN AND ARUGULA PITA POCKETS

Chicken and Arugula Pita Pockets image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 300 degrees F.
Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

CHICKEN PITA POCKETS

Chicken Pita Pockets image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Tyson Grilled and Ready Breast Fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup mushrooms, fresh; sliced
1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
4 large pita bread pockets, halved

Steps:

1. Blend salad dressing and dill in a small bowl. Set aside.
2. Cook chicken according to package directions. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.