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Veggie Chicken Pitas Recipe

Veggie Chicken Pitas Recipe

These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) —Bill Parkis, Wilmington, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 medium red onion, sliced
  • 1 cup julienned carrots
  • 1 cup chopped fresh broccoli
  • 1 cup fresh snow peas
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup cubed cooked chicken
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 10 pita pocket halves
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded cheddar cheese


  • 1. In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses. Yield: 5 servings.

Nutritional Facts

2 filled pita halves equals 362 calories, 12 g fat (4 g saturated fat), 37 mg cholesterol, 574 mg sodium, 41 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

Reviews for Veggie Chicken Pitas

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Reviewed Jan. 21, 2013

"Great recipe. I liked the idea of making it into a wrap rather than using pita bread, so that's what I did. Dipped it in a little fat free Ranch dressing. We loved it!!"

Reviewed Mar. 31, 2012

"This sandwich is delicious and very easy to make. I will absolutely be having this one again!"

Reviewed May. 24, 2011

"This was terrific! I've been trying to incorporate more vegetables into our diet and this certainly did just that. Whats better-my young son who does not like vegetables really enjoyed this. I did not have any snow peas so I simply left them out. I used garlic salt in place of the minced garlic and I chopped up a fresh red pepper to replace the jar of peppers. I sauteed the pepper with the other vegetables. I plan to put this is pitas next time, but today I had tortilla shells that I needed to use so I made this into a wrap instead. Still great!"

Reviewed Apr. 13, 2011

"Very delicious! I replaced the broccoli and peas with a little bit of chopped celery. I also did not put the red peppers in, and I added about 1/4 teaspoon of garlic salt. Still delicious!"

Reviewed Mar. 29, 2011

"Extremely tasty, my husband just loved this recipe and it was very filling."

Reviewed Mar. 28, 2011

"Do you use the hummus as an extra ingredient or to substitute one?"

Reviewed Jan. 19, 2010

"These are fast to make and very tastey. I definitely like them better with hummus"

Reviewed Aug. 27, 2009

"Definitely try it with hummus smeared on it."

Reviewed Feb. 6, 2009

"This sandwich is a winner! My whole family LOVED it!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.