Best Stuffed Grilled Vegetable Pita Sandwitch 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.

STUFFED GRILLED VEGETABLE PITA SANDWITCH

Stuffed Grilled Vegetable Pita sandwitch image

Cook's Notes: Herb oil can be made with any type of herb and can be made ahead of time. Do not season vegetables until the end; the salt will dry them out. Your favorite lettuce can be used for garnish. Pitas are easier to slice open after toasting.

Provided by Dave Smith @DaveSSmith1

Categories Other Main Dishes

Number Of Ingredients 11

Ingredients

1 tablespoon(s) rosemary,fresh
1 pinch(es) kosher salt
1 pinch(es) black pepper, butcher
1/2 cup(s) olive oil
1 - eggplant, zebra
1 - zucchini,
1 - yellow squash
1 - red onion
2 - portobello mushrooms
4 - whole wheat pitas
4 tablespoon(s) red leaf lettuce

Steps:

1. Make herb oil by mixing rosemary, salt, pepper and extra-virgin olive oil; set aside. 2. Warm Cast Iron Grill on Max/Sear. 3. Place two pitas on grill and heat for 2 minutes on each side. 4. Repeat with remaining pitas and set aside to keep warm. 5. Dip vegetables into herb oil, making sure to remove excess oils, and lay out on grill. 6. Transfer pita pockets to dish; pry open each half and cover to keep warm. 7. Continue grilling vegetables on Max/Sear for about 2 minutes on each side, until heated through. 8. Once all vegetables are cooked, remove from grill and layer in pita pockets, working quickly. 9. Garnish with red leaf lettuce.