Chicken Pita Pockets

Chicken Pita Pockets Recipe

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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.

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10 Min
10 Min
No-Cook or Other


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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


  • 1In a small bowl, mix garlic, oil, and vinegar together. Then set it aside.
  • 2In a large bowl, toss shredded chicken, olives,tomatoes, onions, and basil together.
  • 3Then 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.
  • 4When 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
Other Tags: Quick & Easy, For Kids, Healthy

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