CHICKEN, RECIPES

Chicken Vegetable Pitas

2 comments

Chicken Vegetable Pitas

Recipe by Julia Pacheco
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 12.5 oz 12.5 can chicken, drained

  • 1/2 1/2 English cucumber, diced small

  • 1 1 Roma tomato, diced small

  • 1/2 1/2 red onion, diced small

  • 1/2 1/2 yellow bell pepper, diced small

  • 1/4 cup 1/4 feta cheese

  • Pita Greek bread (about 4)

  • Dressing:
  • 1/3 cup 1/3 mayonnaise

  • 2 tbsp 2 red wine vinegar

  • 1 tbsp 1 ranch seasoning

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 pepper

  • 1 tsp 1 Italian seasoning

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 onion powder

Directions

  • 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!

2 Comments

  1. Midwest Cook

    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.

    • Midwest Cook

      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.

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