5 from 14 votes

Chicken Vegetable Pitas

By: Julia Pacheco
Chicken vegetable pitas are fresh, light, and easy to assemble with tender chicken, crunchy veggies, and a creamy dressing.
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
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Ingredients 

  • 12.5 oz can chicken, , drained
  • ½ English cucumber, , diced small
  • 1 Roma tomato,, diced small
  • ½ red onion, , diced small
  • ½ yellow bell pepper, , diced small
  • ¼ cup feta cheese
  • 4 Pita Greek bread

Dressing:

  • ⅓ cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1 tbsp ranch seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder

Instructions 

  • To a small bowl add in all of the dressing ingredients and whisk to combine, set to the side. To a medium sized bowl add in the remaining ingredients and the dressing (don’t add in the pita bread) stir everything together and place in the pitas and serve!

Nutrition

Calories: 402kcal | Carbohydrates: 39g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 1429mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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5 from 14 votes (10 ratings without comment)

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4 Comments

  1. Julie T says:

    5 stars

    Really yummy and a nice change up from the typical chicken salad. Only adjustment I made was adding some fresh dill to amp up the “greek” instead of the italian seasoning.

    Reply
  2. Midwest Cook says:

    5 stars

    Prep time was 30 minutes for me to finely chop the veggies. Result was well-worth the effort. This flavorful chicken-salad filing is good as a topper for crackers, too, so if kept chilled could be part of an appetizer plate / small-bites meal.

    Reply
    1. Midwest Cook says:

      5 stars

      The last of the filling also mades a super chicken quesadilla, just add some sliced cheese (pepper jack for us) on one tortilla before spreading the filling and topping with a 2nd tortilla. Only took about 3 minutes per side in a skillet over medium heat. Tip out onto a cutting board or plate and use a pizza-cutter to slice into 6 pieces.

      Reply
  3. Kay says:

    5 stars

    I NEVER comment on recipes but this is so amazing! I doubled it halfway through because I knew I was going to eat it all and would want more!
    So great to pack my husband’s lunch and an easy meal for my kids! Love it!

    Reply