Little Italy Chicken Pitas With Sun-Dried Tomato Vinaigrette
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photo by Redsie
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
![photo by Redsie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/61/68/picD89Fxh.jpg)
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons balsamic vinegar
- 1 1⁄2 tablespoons sun-dried tomato olive oil
- 1 tablespoon sun-dried tomato, oil packed, drained and chopped
- 1⁄4 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 4 cups cooked chicken, shredded
- 1 cup tomatoes, chopped
- 1⁄2 cup asiago cheese, grated
- 1⁄4 cup fresh basil, thinly sliced
- 6 pita bread, 6-inches each, cut in half
- 3 cups mixed baby greens
directions
- Combine first 5 ingredients in a large bowl.
- Stir in chicken, tomato, cheese and basil.
- Line each pita half with 1/4 cup greens.
- Divide chicken mixture evenly among pita halves.
Questions & Replies
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Reviews
-
Really nice blend of flavors-- I especially liked the sun-dried tomato vinaigrette - I will never drain the oil off a jar of sun-dried tomatoes again without saving it to make the vinaigrette! I didn't want the extra carbs, so I omitted the pitas and added more greens to make a salad. Excellent! Thank you!
RECIPE SUBMITTED BY
Stacee R.
United States