Tangy Italian Chicken Pitas

Recipe by Tee Lee
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken or 2 cups cooked turkey, chopped
  • 13
    cup giardiniera, drained (Italian pickled vegetables)
  • 2
    ounces provolone cheese, sliced and cut into small cubes
  • 14
    cup fresh parsley, chopped
  • 3
    tablespoons Italian salad dressing
  • 14
    teaspoon dried oregano
  • 4
    pita pockets, halved and gently opened
  • 8
    leaves romaine lettuce or 8 leaves red leaf lettuce
  • cooking spray (optional)
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DIRECTIONS

  • Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
  • Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
  • Eat cold, or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.
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