Chicken Vegetable Pitas
Servings
4
servingsPrep time
10
minutesCooking time
0
minutesIngredients
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!
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.
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.