Chicken Sausage Pita Pockets
Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Colorado Springs, Colorado
Ingredients
- 6 teaspoons olive oil, divided
- 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
- 1 cup sliced fresh mushrooms
- 1 small onion, halved and sliced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 3 tablespoons chopped fresh basil
- 8 whole wheat pita pocket halves, warmed
- Optional: Sliced tomato and plain Greek yogurt
Reviews
My husband and son go for these pita sandwiches whether for a meal or a snack in the field. They are easy to prepare and you can easily change up the ingredients for whatever you have on hand.
These are a great easy weeknight dinner! My 7-year-old gobbled them down and asked for seconds, which is great for something with vegetables and whole grains. We used chicken and apple sausage because it was what I had on hand.
Delicious, quick and easy--everything I look for in a nutritious weekday evening meal. We had our pita pickets with fresh corn on the cob on the side and felt like we'd had a summer garden feast. Excellent recipe. The only thing I added was a little seasoning salt.