Chicken Cucumber Pitas

Total Time

Prep/Total Time: 25 min.


6 servings

Updated: Nov. 16, 2023
I wanted a good recipe for pitas. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own filling. It was a huge hit. —Sheena Wellard, Nampa, Idaho
Chicken Cucumber Pitas Recipe photo by Taste of Home


  • 2 cups cubed cooked chicken breast
  • 1 large cucumber, quartered, seeded and sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium tomato, seeded and chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup cubed cheddar cheese
  • 1/4 cup chopped red onion
  • 1/2 cup ranch salad dressing
  • 1/4 cup mayonnaise
  • 1 tablespoon Italian salad dressing
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 pita pocket halves


  1. In a large bowl, combine the first 7 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.