GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT
I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 801mg sodium, CarbohydrateContent 41g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 33g protein.
GRILLED CHICKEN CLUB PITAS RECIPE - FOOD.COM
Make and share this Grilled Chicken Club Pitas recipe from Food.com.
Total Time 25 minutes
Prep Time 25 minutes
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the mayonnaise, honey, mustard and garlic seasoning and blend well.
- Set aside 3 Tablespoons.
- Brush remaining mixture over chicken.
- Place in large sealable plastic bag and refrigerate for at least 1 hour.
- Refrigerate reserved mayonnaise mixture until serving.
- Grill chicken for 5-7 minutes on each side or until juices run clear.
- Cut chicken into 1" strips.
- Spread reserved mayonnaise mixture over pita breads and top with lettuce, chicken, bacon and cheese.
Nutrition Facts : Calories 750, FatContent 33.5, SaturatedFatContent 11.2, CholesterolContent 127.7, SodiumContent 947.2, CarbohydrateContent 67.7, FiberContent 2.2, SugarContent 28.7, ProteinContent 44.9
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- Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
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- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
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