Chicken Caesar Pitas Recipe

3 1 2
Chicken Caesar Pitas Recipe
Chicken Caesar Pitas Recipe photo by Taste of Home
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Chicken Caesar Pitas Recipe

Read Reviews
3 1 2
Publisher Photo
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Grill: 10 min.

Ingredients

  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried mint
  • 1 pound boneless skinless chicken breasts
  • 2 cups torn romaine
  • 1 cup ready-to-serve brown rice
  • 1/2 cup reduced-fat Caesar vinaigrette
  • 8 whole wheat pita pocket halves

Directions

In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.
On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas. Yield: 4 servings.
Originally published as Chicken Caesar Pitas in Healthy Cooking June/July 2012, p44

Nutritional Facts

2 filled pita halves: 398 calories, 10g fat (2g saturated fat), 65mg cholesterol, 919mg sodium, 44g carbohydrate (3g sugars, 5g fiber), 31g protein.

  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried mint
  • 1 pound boneless skinless chicken breasts
  • 2 cups torn romaine
  • 1 cup ready-to-serve brown rice
  • 1/2 cup reduced-fat Caesar vinaigrette
  • 8 whole wheat pita pocket halves
  1. In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.
  2. On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
  3. In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas. Yield: 4 servings.
Originally published as Chicken Caesar Pitas in Healthy Cooking June/July 2012, p44

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joyfulkara User ID: 6712050 139063
Reviewed May. 27, 2012

"Great summer meal!! We added some shredded cheese and cooked the chicken on the stove instead of grilled. It was fabulous!-the whole family agrees."

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