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Mediterranean Chicken Sandwiches

 Mediterranean Chicken Sandwiches
I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. —Marcia Fuller, Sheridan, Montana
6 ServingsPrep: 20 min. + chilling


  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup sliced quartered seeded cucumber
  • 1/2 cup sliced sweet onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
  • 1/4 teaspoon salt
  • 6 whole wheat pita pocket halves, warmed
  • 6 lettuce leaves


  • In a large nonstick skillet coated with cooking spray, cook chicken
  • for 5 minutes or until no longer pink. Remove from the skillet; cool
  • slightly.
  • In a large bowl, combine the chicken, tomatoes, cucumber and onion.
  • In a small bowl, whisk the vinegar, oil, oregano, mint and salt.
  • Pour over chicken mixture; toss gently.
  • Cover and refrigerate for at least 1 hour. Line pita halves with

2 of 2

Mediterranean Chicken Sandwiches (continued)

Directions (continued)

  • lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6
  • servings.
Nutritional Facts: One serving (1 filled pita half) equals 227 calories, 4 g fat (1 g saturated fat), 55 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.