Chicken Vegetable Pitas


Chicken Vegetable Pitas

Recipe by Julia Pacheco


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  • 12.5 oz can chicken, drained

  • 1/2 English cucumber, diced small

  • 1 Roma tomato, diced small

  • 1/2 red onion, diced small

  • 1/2 yellow bell pepper, diced small

  • 1/4 cup feta cheese

  • Pita Greek bread (about 4)

  • Dressing:
  • 1/3 cup mayonnaise

  • 2 tbsp red wine vinegar

  • 1 tbsp ranch seasoning

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder


  • 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!

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  1. 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.

  2. 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.

  3. 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!

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