Best 5 Veggie Chicken Pitas Recipes
**Indulge in a Symphony of Flavors with Veggie Chicken Pitas: A Culinary Journey of Taste and Health**
Embark on a delightful culinary adventure with our tantalizing veggie chicken pitas, a symphony of flavors that will ignite your taste buds and nourish your body. These pitas are bursting with a medley of fresh, wholesome ingredients, promising a satisfying and guilt-free meal.
Our recipe collection features a diverse range of veggie chicken pita variations, catering to every palate and dietary preference. From the classic and comforting veggie chicken pitas with a tangy tzatziki sauce to the innovative and flavorful buffalo veggie chicken pitas with a creamy blue cheese dressing, our recipes offer a world of culinary exploration.
Whether you're a vegetarian seeking a protein-packed meal, a health-conscious individual seeking a nutritious option, or simply a food enthusiast craving a delicious and satisfying dish, our veggie chicken pitas are the perfect choice. Dive into the recipes and discover the culinary magic that awaits!
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
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
GRILLED CHICKEN AND VEGETABLE PITAS
Make and share this Grilled Chicken and Vegetable Pitas recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in shallow dish; add 1/3 cup balsamic vinaigrette, turning to coat. Cover and chill 1 hour.
- Cut eggplant lengthwise into 1/2-inch thick slices. Cut zucchini and yellow squash lengthwise into 1/3 inch slices. Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat. Cover and chill 1 hour.
- Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat. Remove chicken and vegetables from vinaigrette, discarding vinaigrette. Place chicken and vegetables on grate.
- Grill chicken and vegetables 5 minutes on ech side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips.
- Place pita halves on grill, and grill 1 minute on each side or until warmed.
- Divide chicken strips, vegetables, and cheese evenly in pita halves.
Nutrition Facts : Calories 490.1, Fat 10.7, SaturatedFat 5.5, Cholesterol 118, Sodium 668.7, Carbohydrate 43.3, Fiber 6.8, Sugar 6.5, Protein 54.2
SKINNY CHICKEN SHAWARMA MEATBALL IN PITA WITH YOGURT-VEGGIE SAUCE
The sensational flavors of Middle Eastern shawarma will soon become family favorites after you try this quick, healthful recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375° F.
- Line cookie sheet with foil; spray with cooking spray. In large bowl, gently mix first 7 meatball ingredients, then add chicken. Shape into 16 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 12 to 15 minutes or until just cooked through. Set oven control to broil. Broil with tops of meatballs 4 to 6 inches from heat 2 to 3 minutes or until browned. Remove from oven; cool slightly.
- Meanwhile, in small bowl, mix yogurt, onion and salt. To serve, place 1/2 cup lettuce in each pita half, then top with 2 meatballs and 1/4 cup yogurt sauce. Top with diced tomatoes and cilantro.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g
VEGGIE CHICKEN PITAS
A 30 minute meal that is filling and has tons of flavor. Love using this recipe in the summer months when I just don't feel like heating up the kitchen. It is great to use that cooked chicken you've saved in the freezer. Found in Simple and Delicious 2009
Provided by HokiesMom
Categories One Dish Meal
Time 30m
Yield 5 pita sandwiches, 5 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli, peas and garlic in oil for 4-5 minutes or until tender.
- Stir in the chicken, red peppers, broth, oregano and cayenne - bringing to a boil.
- Reduce heat, simmer, uncovered for 5-6 minutes or until heated through.
- Spoon mixture into pita bread halves and sprinkle with the cheeses on each serving.
Nutrition Facts : Calories 363.2, Fat 12.6, SaturatedFat 4, Cholesterol 34.8, Sodium 507.1, Carbohydrate 44.1, Fiber 4.7, Sugar 5.7, Protein 18.2
Tips:
- For the best results, use a food processor to shred the cauliflower and carrots. This will ensure that they are evenly chopped and will cook evenly.
- If you don't have a food processor, you can grate the cauliflower and carrots by hand. Just be sure to grate them finely, so that they will cook quickly.
- Be sure to drain the cauliflower and carrots well before adding them to the skillet. This will help to prevent the mixture from becoming too watery.
- If you like your veggie chicken to be extra crispy, cook it for a few minutes longer, until it is browned and slightly charred.
- Serve the veggie chicken pitas with your favorite toppings, such as lettuce, tomato, onion, and cheese. You can also add a drizzle of tahini sauce or hummus for extra flavor.
Conclusion:
Veggie chicken pitas are a delicious and healthy alternative to traditional chicken pitas. They are easy to make and can be customized to your liking. Whether you prefer your veggie chicken crispy or tender, mild or spicy, there is a recipe in this article that is sure to please you. So next time you are looking for a quick and easy meal, give veggie chicken pitas a try. You won't be disappointed!
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