Greek Slaw and Chicken Pitas

Name: Greek Slaw and Chicken Pitas
Total time: 15 min
Yield: Serves 4 (serving size: 2 stuffed pita halves)
Ingredients: 2 tablespoons fresh lemon juice; 1 ½ tablespoons canola oil; ½ teaspoon freshly ground black pepper; ¼ teaspoon kosher salt; 3 cups very thinly sliced green cabbage; ½ cup thinly sliced green onions; 2 ounces feta cheese, crumbled (about 1/2 cup); 8 ounces skinless, boneless rotisserie chicken breast, thinly sliced; 4 ounces skinless, boneless rotisserie chicken thigh, thinly sliced; 4 (6-inch) whole-wheat pitas, cut in half

2 Ratings
2 Reviews

Salads are a favorite lunch option for the Andersons, and Katie is particularly fond of Greek salads. This quick-to-assemble sandwich is basically a salad in a pita, one that's full of crunchy lemon-feta Greek slaw and filling, convenient rotisserie chicken.

By Ann Taylor Pittman

Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

15 mins

total:

15 mins

Yield:

Serves 4 (serving size: 2 stuffed pita halves)

Nutrition Info

Directions

Step 1
Combine first 4 ingredients in a medium bowl, stirring well. Add cabbage, onions, and cheese; toss well to combine.

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Step 2
Divide chicken evenly among pita halves; spoon about 1/2 cup slaw into each pita half.

Nutrition Facts

Per Serving:

384 calories; fat 13.5g; saturated fat 3.8g; mono fat 6.2g; poly fat 2.3g; protein 32g; carbohydrates 36g; fiber 5g; cholesterol 100mg; iron 3mg; sodium 712mg; calcium 154mg; sugars 4g; added sugar 1g.

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foodieforpeace

02/19/2017

Made the slaw only. Wonderful twist on regular slaw. I say Feta-licious!

daneanp

12/03/2016

Perhaps I shouldn't review this because my hubby forgot to get pitas at the store and so we used whole wheat tortillas instead. Keeping that in mind, the filling was pretty good - a bit too lemony for our taste. Not sure we'd make this again but it sure was quick and easy to throw together on a work night.

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