Chicken Pita Pockets

Chicken Pita Pockets

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Ellen Keefe


Have chicken left over from the night before and don't know what to do with it? This is a quick and tasty way to use it up.


☆☆☆☆☆ 0 votes

10 Min
10 Min
No-Cook or Other


  • 6
    pita pockets cut in half
  • 1 lb
    cooked and shredded chicken breast
  • 3 Tbsp
    chopped kalamata olives
  • 1 clove
    garlic minced
  • 1/2 pt
    grape tomatoes cut in half
  • 2 Tbsp
    extra-virgin olive oil
  • 3 c
    lettuce...i use spring mix
  • 1/4 c
    purple onion
  • 2 Tbsp
    balsamic vinegar
  • 1/4 c
    chopped basil
  • ·
    salt and pepper to taste

How to Make Chicken Pita Pockets


  1. In a small bowl, mix garlic, oil, and vinegar together. Then set it aside.
  2. In a large bowl, toss shredded chicken, olives,tomatoes, onions, and basil together.
  3. Then add the garlic, oil, and vinegar mixture to the chicken. Add salt and pepper to taste. Toss together and let set in refrigerator for 30 minutes or longer.
  4. When ready to serve, add lettuce to the bottom of the pita pocket. Then add the chicken mixture.

Printable Recipe Card

About Chicken Pita Pockets

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Mediterranean

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