Chicken Pecos Pitas With Pistachios

Be the first to review
READY IN: 10mins
Recipe by southern chef in lo

Yummy pita pockets--quick and easy.

Ingredients Nutrition

  • Chicken filling

  • 2 cups cooked chicken or 2 cups canned chicken, shredded
  • 12 cup coarsely chopped california pistachios
  • cumin vinaigrette (recipe follows)
  • 4 pita bread rounds
  • 1 cup julienne pared jicama, seeded cucumber or 1 cup pared seeded cucumber
  • 1 avocado, peeled, seeded and sliced
  • 12 cup bottled roasted red peppers or 12 cup pimiento
  • Cumin Vinaigrette

  • 14 cup vegetable oil
  • 14 cup cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cumin seed


  1. Toss chicken with half the pistachios and enough Cumin Vinaigrette to moisten.
  2. Warm pita pockets in 350°F oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper.
  3. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a