Pita bread is a yeast-leavened round flatbread baked from wheat flour. It is common in the Mediterranean, Middle East, and nearby regions. Pita bread is generally soft and lightly chewy. It may be toasted, but most people enjoy eating them plain, dipping them in olive oil or serving them alongside dips or hummus. While Greek pita generally has no pocket, the most popular version features an interior section that creates a vessel for stuffing spreads, veggies, meats and cheese, and other delicious foods. This makes it the ideal lunch or party food that can be served at an informal affair. Here is a super easy recipe for chicken pitas. This recipe makes enough for six pitas, but you can always cut down the recipe or double it as desired.
- 1 ½ packages (9 oz. each) of plain grilled fully cooked & ready to eat carved chicken breast strips, chopped into 1-inch pieces (May substitute with roasted chicken meat, chopped)
- ½ cup fresh ripe tomatoes, chopped
- 4 oz. feta cheese, crumbled
- 1 can (2 ½ oz.) sliced pitted black olives, drained
- 1 cup lettuce, shredded
- ¼ cup fresh chopped parsley, plus extra for garnish
- ½ cup plus of mild Italian salad dressing*
- 1 pkg. (6 count) pita pocket bread
*You may need up to one cup of dressing, depending upon taste
Place chopped chicken, fresh tomatoes, feta cheese, black olives, shredded lettuce, and chopped parsley in a large bowl. Drizzle mild Italian dressing over top, beginning with ½ a cup. Gently toss and taste, adding more dressing as needed. Spoon the mixture into the fresh pita pockets. Garnish platter with leftover parsley.