Save on Pinterest

Chicken Sausage Pita Pockets

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Sep. 25, 2022
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
Chicken Sausage Pita Pockets Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
  2. In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.
  3. Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

Nutrition Facts

2 filled pita halves: 376 calories, 16g fat (3g saturated fat), 70mg cholesterol, 736mg sodium, 39g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

Recommended Video