Avocado Chicken Pitas Recipes

GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

AVOCADO CHICKEN PITAS

Avocado Chicken Pitas image

Craig hope you love it !!!

Provided by Robin Poindexter

Categories Chicken

Time 25m

Number Of Ingredients 10

Ingredients

4 whole pita breads
2 tablespoons olive oil
1 med ripe avocado,peeled and pitted
1/4 tsp lemon juice
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
3/4 lb cooked rotisserie chicken,cut in strips
1 med tomato,chopped
2 cups monterey jack cheese,shredded

Steps:

1. Brush one side of each pita bread with oil.place on an ungreased baking sheet. bake at 350' for 12 to 15 min or until browned and crisp.
2. Meanwhile,in a small bowl,mash the avocado with lemon juice,salt,garlic power and hot pepper sauce.spread over pitas.layer with chicken,tomato and cheese.bake for 5 to 6 min or until cheese is melted.

AVOCADO CHICKEN PITA

Avocado Chicken Pita image

Make and share this Avocado Chicken Pita recipe from Food.com.

Provided by Shelby Jo

Categories Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 lb cooked chicken, cut into strips
1 medium tomatoes, chopped
2 cups shredded monterey jack cheese

Steps:

Brush on side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.
Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder, and hot pepper sauce. Spread over pitas. Layer with chicken, tomato, and cheese. Bake for 5-6 minutes or until cheese is melted.

Nutrition Facts : Calories 634.2, Fat 39.8, SaturatedFat 15.1, Cholesterol 89.1, Sodium 815.2, Carbohydrate 39.8, Fiber 5.1, Sugar 2.3, Protein 30.2

AVOCADO CHICKEN PITAS

Avocado Chicken Pitas image

I have been going through a big avocado phase and this sandwich really fills that craving. Warm and cheesy how can you go wrong.

Provided by Julie Tremmel

Categories Lunch/Snacks

Time 22m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 whole pita bread
2 tablespoons olive oil
1 avocado, peeled and pitted
1 tablespoon lime juice
1 teaspoon cilantro, minced
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot sauce
3/4 lb rotisserie-cooked chicken, skin removed cut into strips
1 medium tomatoes, chopped
2 cups monterey jack cheese, shredded

Steps:

Brush one side of each pita with olive oil. Bake on cookie sheet 350 degrees 7 minutes until golden and crisp.
Combine mashed avocado, lime juice, cilantro, salt, garlic powder and hot sauce until well blended. Spread even layer over each of the 4 pitas.
Top each pita with chicken, tomato and cheese. Bake for 5 minutes or until cheese is melted and enjoy.

Nutrition Facts : Calories 602.7, Fat 36.5, SaturatedFat 14.2, Cholesterol 79.7, Sodium 806.4, Carbohydrate 39.8, Fiber 5.1, Sugar 2.3, Protein 29.7

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