GRILLED PITA SANDWICH RECIPES

GRILLED VEGETABLE PITA SANDWICHES RECIPE | MYRECIPES

Grilled Vegetable Pita Sandwiches Recipe | MyRecipes image

If you don't want a sandwich, just serve these tasty grilled veggies over mixed greens. (The carbo rating will decrease to 21.) Sprinkle with sprouts and cheese, and top with dressing.

Provided by MyRecipes

Yield 8 servings (serving size: 1 filled pita half)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
1 zucchini, cut lengthwise into 1/4-inch-thick slices
1 eggplant, cut lengthwise into 1/4-inch-thick slices
1 yellow squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1/4-inch-thick slices
Cooking spray
1 tomato, thinly sliced
4 (6-inch) whole wheat pitas, cut in half
1 cup alfalfa sprouts
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
½ cup light ranch dressing

Steps:

Prepare grill.
Combine first 5 ingredients in a small bowl. Brush zucchini, eggplant, yellow squash, and onion with oil mixture. Place vegetables on grill rack coated with cooking spray; cover and grill 6 minutes or until tender, turning once.
Layer grilled vegetables and tomato evenly in pita halves. Fill each pita half with 2 tablespoons sprouts; top with 2 tablespoons cheese and 1 tablespoon dressing.
carbo rating: 24

Nutrition Facts : Calories 213 calories, CarbohydrateContent 27.5 g, CholesterolContent 14 mg, FatContent 9.3 g, FiberContent 3.6 g, ProteinContent 8.6 g, SaturatedFatContent 2.7 g, SodiumContent 524 mg

GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT

Greek Grilled Chicken Pitas Recipe: How to Make It image

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

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

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.

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GRILLED VEGETABLE PITA SANDWICHES RECIPE | MYRECIPES

If you don't want a sandwich, just serve these tasty grilled veggies over mixed greens. (The carbo rating will decrease to 21.) Sprinkle with sprouts and cheese, and top with dressing.
From myrecipes.com
Calories 213 calories per serving

carbo rating: 24

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Ever asked yourself, “What can I do with this chicken?” Sister, you’re not alone. We’ve all blank-stared into the fridge, a package of nondescript chicken breasts staring back at us. We’ve baked ’em, fried ’em, stuffed ’em—all in search of “something different” to do with them. Here’s an idea: Go Greek. More specifically, go for a Greek chicken pita pocket. It’s kind of a sandwich but worlds away from predictable deli meat and white bread. First, the chicken breasts chill overnight in a marinade of olive oil, garlic, lemon, salt, and pepper. Then they’re grilled, drizzled with lemon juice, sliced, and tucked into a warm pita pocket, along with tzatziki, lettuce, tomatoes, and thinly sliced red onion. (For the uninitiated, tzatziki is popular in the Mediterranean and Middle East. It’s a blend of yogurt, cucumber, olive oil, garlic, and fresh herbs.) Serve our Greek chicken pita recipe with chips and fresh fruit for a very high yum factor—and no more staring blankly into the fridge.
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Total Time 1 hours 25 minutes
Category Sandwich

Divide lettuce, tomatoes, onion, and sliced chicken evenly among pitas.

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