These stuffed pita pockets are quick to make using precooked chicken mixed with a flavorful homemade lemon sauce and olives. Add red onions, tomatoes, and cucumbers and top with some feta if you like.
Prep Time::25 mins
Total Time::25 mins
Servings::2
Ingredients
1 lemon, zested
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons fresh parsley
2 tablespoons fresh oregano
2 cloves garlic
1/2 teaspoon smoked paprika
2 cups shredded cooked chicken
2 tablespoons chopped Kalamata olives
1 Roma tomato, sliced
1/2 English cucumber, cut into matchsticks
1/4 small red onion, thinly sliced
2 pita breads, cut in half
Directions
Combine lemon zest, lemon juice, olive oil, parsley, oregano, garlic, and paprika in the jar of a blender; pulse until combined, 5 to 10 seconds.
Place chicken and olives into a bowl, pour lemon sauce over, and stir until combined.
Microwave pita bread on High until warm, about 15 seconds.
Spoon chicken mixture into pita bread halves, and top with tomato, cucumber, and red onion. Serve warm.
Recipe Tip
This is also a great recipe for leftover cooked chicken.