Best 7 Creamy Chicken Mini Pitas Recipes
Indulge in the delightful flavors of Creamy Chicken Mini Pitas, a culinary masterpiece that combines the richness of a creamy sauce with the tender texture of chicken, all wrapped within soft and fluffy pita bread. This recipe offers a perfect balance of flavors, textures, and aromas, making it a versatile dish that can be enjoyed as a quick lunch, a hearty snack, or a fun party appetizer. With variations such as Pesto Chicken Pitas and Greek Chicken Pitas, this recipe provides a range of options to suit different tastes and preferences.
The Creamy Chicken Mini Pitas feature a luscious sauce made from a blend of sour cream, mayonnaise, and tangy Dijon mustard, which complements the succulent chicken filling. On the other hand, the Pesto Chicken Pitas introduce a burst of fresh basil and pine nuts, while the Greek Chicken Pitas are infused with the vibrant flavors of feta cheese, Kalamata olives, and oregano. Each variation promises a unique culinary experience, catering to diverse palates and dietary preferences.
In addition to the main recipes, this article also includes a collection of complementary recipes that enhance the overall culinary journey. Discover the secrets of making fluffy Homemade Pita Bread, a versatile flatbread that serves as the perfect canvas for various fillings. Elevate your pita experience with a selection of flavorful sauces, ranging from a tangy Tzatziki Sauce to a zesty Chimichurri Sauce. And for a refreshing accompaniment, try the Cucumber and Tomato Salad with a zesty Lemon-Herb Dressing.
Whether you're a seasoned home cook or just starting your culinary adventure, this comprehensive guide to Creamy Chicken Mini Pitas and its accompaniments will equip you with the knowledge and inspiration to create a memorable meal that tantalizes taste buds and captivates the senses.
CHICKEN PITAS
There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!
Provided by Valerie Brunmeier
Categories Main Course
Time 2h44m
Number Of Ingredients 32
Steps:
- Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
- Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
- Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
- Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
- Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
- Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.
Nutrition Facts : ServingSize 1 pita, Calories 418 kcal, Carbohydrate 33 g, Protein 32 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 772 mg, Fiber 3 g, Sugar 4 g
CHICKEN SALAD PITA WITH BABA GHANOUSH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
- Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
- Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
- Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
Nutrition Facts : Calories 342, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 587 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 29 grams
BBQ CHICKEN PACKED PITA
Steps:
- Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
- Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
- Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
- Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
- Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
- Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
- Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
- Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
- Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
- Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
- Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
- Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
MINI LAMB PITAS WITH TZATZIKI
Provided by Food Network
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a bowl combine mint and garlic for your marinade. Add lamb shoulder and mix, pressing in the leaves and garlic into the lamb. You can set aside overnight in an airtight container.
- For tzatziki, combine cucumber, yogurt and dill in a bowl and add salt and lemon juice to taste. Set aside (you can also make this a day ahead and place in an airtight container).
- Place lamb on a hot grill for 10-15 minutes each side or until done. Slice and set-aside. Cut your pita rounds into quarter points and fill with sliced lamb and tzatziki. Garnish with parsley and serve.
CHEESY CHICKEN PITAS
Make and share this Cheesy Chicken Pitas recipe from Food.com.
Provided by BamaBelle30
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss peppers and onions together in bowl. Set aside.
- Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated.
- For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely.
- Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream.
Nutrition Facts : Calories 506.3, Fat 22.6, SaturatedFat 13.1, Cholesterol 131.2, Sodium 827.2, Carbohydrate 27.3, Fiber 3.3, Sugar 2, Protein 48.5
VEGGIE CHICKEN PITAS
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
FRIED CHICKEN PITAS
These pitas are very different from your usual chicken sandwiches-they use leftover fried chicken! No one will be able to resist these tasty treats. -Jennifer Veneziano, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.
Nutrition Facts : Calories 478 calories, Fat 28g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
Tips:
- For a crispy pita, preheat your oven to the highest temperature it can go before baking the pitas.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have any cooked chicken on hand, you can cook some up quickly by sautéing it in a pan with some olive oil and seasonings.
- Feel free to add other vegetables to the pitas, such as chopped bell peppers, onions, or spinach.
- For a vegetarian version of this recipe, omit the chicken and add more vegetables.
Conclusion:
These creamy chicken mini pitas are a delicious and easy meal that can be enjoyed for lunch or dinner. They're perfect for a quick weeknight meal or a fun party appetizer. Plus, they're a great way to use up leftover chicken. So next time you're looking for a tasty and satisfying meal, give these creamy chicken mini pitas a try.
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