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This is best made when the rotisserie chicken is still warm. If your pitas are a bit stale and don't roll up well, cut them into half circles, and stuff the pita pockets with the chicken mixture.

Lorrie Corvin
Recipe by Cooking Light July 2005


Credit: Jan Smith

Recipe Summary test

6 servings (serving size: 1 pita roll)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine first 4 ingredients in a large bowl, tossing to coat.

  • Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.

  • Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

Nutrition Facts

333 calories; calories from fat 27%; fat 10.1g; saturated fat 2g; mono fat 5.2g; poly fat 1.9g; protein 23.4g; carbohydrates 36g; fiber 1.6g; cholesterol 53mg; iron 3mg; sodium 671mg; calcium 74mg.