Ingredients 2 cups cubed cooked chicken breast1 large cucumber, quartered, seeded and sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 medium tomato, seeded and chopped1 small sweet red pepper, chopped1/2 cup cubed cheddar cheese1/4 cup chopped red onionDRESSING:1/2 cup ranch salad dressing1/4 cup mayonnaise1 tablespoon Italian salad dressing1/4 teaspoon garlic powder1/4 teaspoon pepper12 pita pocket halves View Recipe Directions In a large bowl, combine the first seven ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Test Kitchen tips Replace the chicken with a can of chickpeas for a meatless sandwich. Warm the pitas in the microwave just for a few seconds to make them more pliable and easier to fill without ripping. Health Tip: Substitute reduced-fat mayo and dressings to save 60 calories and 8g fat per serving. Nutrition Facts 2 filled pita halves: 445 calories, 22g fat (5g saturated fat), 49mg cholesterol, 747mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 22g protein. Recommended Video
Add chicken and toss to coat. Thinly slice chicken. wrap pitas in foil and warm in oven during the last 5 minutes of cooking. Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad
Chicken Caesar Pita’s . I wanted something somewhat quick and easy for dinner tonight, and since I have been wanting to try and make these Chicken Caesar Pita’s myself, I thought they would be a great choice