Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

21 Reviews
ADD YOUR REVIEW
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 2 stuffed pita halves)
By Becky Mercuri
July 2007
RECIPE BY Cooking Light

Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons sun-dried tomato oil
  • 1 tablespoon chopped drained oil-packed sun-dried tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 cups shredded cooked chicken breast (about 3/4 pound)
  • 1 cup chopped tomato (about 1 medium)
  • 1/2 cup (2 ounces) grated Asiago cheese
  • 1/4 cup thinly sliced fresh basil
  • 6 (6-inch) pitas, cut in half
  • 3 cups mixed baby greens

Nutritional Information

  • Calories 342
  • Caloriesfromfat 24%
  • Fat 9.1g
  • Satfat 2.8g
  • Monofat 4.2g
  • Polyfat 1.3g
  • Protein 26.4g
  • Carbohydrate 37.3g
  • Fiber 2.4g
  • Cholesterol 56mg
  • Iron 2.7mg
  • Sodium 397mg
  • Calcium 162mg

How to Make It

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

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Ratings & Reviews

lalutt05's Review

kpasa6185
January 13, 2013
This was very easy to make! Since I'm cooking for 1 I froze the remainder in single serving portions. In each container I put one pita with cheese, and 2 plastic bags (one with the meat, and the other with the chopped veggies). Now it's ready as a grab and go lunch!

Delicious!

lalynaugh
July 02, 2015
These were excellent! The fresh basil and sun-dried tomatoes really added a lot of flavor. I kept the chicken/vinaigrette and the veggies separate so they wouldn't get soggy. This will make great leftovers for lunch the next day. I would definitely make these again for a quick, easy dinner. 

daneanp's Review

HeissHaus
October 22, 2014
These are good. I think it could use a little minced red onion next time.

hollyjoyjoyjoy's Review

SIrving
April 12, 2014
N/A

nicolew1603's Review

Laurie12345
October 01, 2013
N/A

kpasa6185's Review

hollyjoyjoyjoy
August 26, 2013
N/A

rebeccaj321's Review

KateVermillion
August 19, 2013
N/A

CarmenWaz's Review

NotJuliaChild
July 01, 2013
The dressing is the reason I kept this recipe and I'm glad it really is the star. I could imagine putting it to a ton of uses. I added a pinch of Salt but otherwise just as written.

SIrving's Review

lalutt05
August 03, 2012
N/A

sukeedog's Review

CarmenWaz
July 28, 2012
Always tasty! I use romano instead of asiago, just personal preference, and sometimes I put these in wraps instead of pitas. Very filling.