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Mediterranean Chicken Sandwiches

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. —Marcia Fuller, Sheridan, Montana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup sliced quartered seeded cucumber
  • 1/2 cup sliced sweet onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
  • 1/4 teaspoon salt
  • 6 whole wheat pita pocket halves, warmed
  • 6 lettuce leaves

Directions

  • In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
  • In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
  • Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.
Nutrition Facts
1 sandwich: 227 calories, 4g fat (1g saturated fat), 55mg cholesterol, 335mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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