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Chicken Cucumber Pitas

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 6 servings.
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

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

  • 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.

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.

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