PITA SANDWICHES RECIPES

PITA BREAD SANDWICHES RECIPE - FOOD.COM

Pita Bread Sandwiches Recipe - Food.com image

When my girls were young, they could not eat a taco without breaking the shell and having a mess! I started making them pita bread sandwiches and they loved them. Adults like them also. Very easy and a quick meal on weekdays when time is short.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground round
1 medium onion, diced
1 package taco seasoning, mild
1 package pita bread
1 cup water
buttermilk ranch dressing
shredded mexican cheese
lettuce, shredded
cucumber, chopped
avocado, slices

Steps:

brown meat in 10 inch skillet until cooked.
add onion and cook for 10 minutes.
add taco seasoning with water and cook additional 10 minutes.
drain mixture
cut pita bread in half and "open" pocket.
place ground meat mixture inside
put whatever you want inside your taco and serve ranch dressing over the top.

Nutrition Facts : Calories 299.6, FatContent 22.7, SaturatedFatContent 8.7, CholesterolContent 80.5, SodiumContent 78, CarbohydrateContent 2.8, FiberContent 0.4, SugarContent 1.2, ProteinContent 19.7

MARINATED CHICKEN PITA SANDWICH RECIPE | ALLRECIPES

Marinated Chicken Pita Sandwich Recipe | Allrecipes image

This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.

Provided by DAVID SANDFORD

Categories Meat and Poultry Chicken Breast

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 sandwiches

Number Of Ingredients 11

Ingredients

¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
? teaspoon pepper
1 boneless, skinless chicken breast, cubed
1 pocket bread round, cut in half
1 small onion, sliced
1 tomato, sliced
½ cup plain yogurt

Steps:

Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

Nutrition Facts : Calories 459.7 calories, CarbohydrateContent 28.1 g, CholesterolContent 39.6 mg, FatContent 30.3 g, FiberContent 1.7 g, ProteinContent 19.9 g, SaturatedFatContent 4.9 g, SodiumContent 819.2 mg, SugarContent 7.3 g

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