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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

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 pita roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.
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