Veggie Chicken Pitas

Name: Veggie Chicken Pitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings.
Ingredients: 1 medium red onion, sliced; 1 cup julienned carrots; 1 cup chopped fresh broccoli; 1 cup fresh snow peas; 2 tablespoons olive oil; 1/2 teaspoon minced garlic; 1 cup cubed cooked chicken; 1 jar (7 ounces) roasted sweet red peppers, drained and chopped; 1/4 cup white wine or chicken broth; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 10 pita pocket halves; 1/3 cup shredded part-skim mozzarella cheese; 1/3 cup shredded cheddar cheese

These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) —Bill Parkis, Wilmington, North Carolina

Ingredients

1 medium red onion, sliced
1 cup julienned carrots
1 cup chopped fresh broccoli
1 cup fresh snow peas
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 cup cubed cooked chicken
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/4 cup white wine or chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
10 pita pocket halves
1/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded cheddar cheese

Directions

In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

Nutrition Facts

2 filled pita halves: 362 calories, 12g fat (4g saturated fat), 37mg cholesterol, 574mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1-1/2 fat.

Originally published as Roasted Red Pepper and Veggie Pita in Simple & Delicious January/February 2009

Reviews

My Review

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Average Rating:

kgburgess

Oct 26, 2016

This was absolutely delicious! Definitely on the spicy side, so you might want to use less cayenne pepper if serving it to young kids, but I liked it as is. You could also cool it a bit with some ranch or some red pepper hummus as a condiment. I loved that they were warm pita sandwiches! Very comforting on a cold day. I used a 6 oz. bag of Perdue Southwestern seasoned chicken breast strips in place of plain chicken for extra flavor and convenience. These sandwiches had so many vegetables...a nice variety...and they cooked down nicely and blended together well in terms of flavors. I would definitely make this again!
draschka

Jan 21, 2013

Great recipe. I liked the idea of making it into a wrap rather than using pita bread, so that's what I did. Dipped it in a little fat free Ranch dressing. We loved it!!
joansmith1008

Mar 31, 2012

This sandwich is delicious and very easy to make. I will absolutely be having this one again!
bereitbach

May 24, 2011

This was terrific! I've been trying to incorporate more vegetables into our diet and this certainly did just that. Whats better-my young son who does not like vegetables really enjoyed this. I did not have any snow peas so I simply left them out. I used garlic salt in place of the minced garlic and I chopped up a fresh red pepper to replace the jar of peppers. I sauteed the pepper with the other vegetables. I plan to put this is pitas next time, but today I had tortilla shells that I needed to use so I made this into a wrap instead. Still great!
BakinGymnast

Apr 13, 2011

Very delicious! I replaced the broccoli and peas with a little bit of chopped celery. I also did not put the red peppers in, and I added about 1/4 teaspoon of garlic salt. Still delicious!
MUM50

Mar 29, 2011

Extremely tasty, my husband just loved this recipe and it was very filling.
janine92260

Mar 28, 2011

Do you use the hummus as an extra ingredient or to substitute one?
sutley

Jan 19, 2010

These are fast to make and very tastey. I definitely like them better with hummus
sutley

Aug 27, 2009

Definitely try it with hummus smeared on it.
cheezhed68

Feb 6, 2009

This sandwich is a winner! My whole family LOVED it!