Rotisserie Chicken Pita Pocket

Name: Rotisserie Chicken Pita Pocket
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups rotisserie chicken, shredded (skinless and boneless); 1/2 cup SideDish Greek Vinaigrette (for the chicken); 4 whole-wheat or white pita pockets; 1 cucumber, very thinly sliced; ½ cup halved and thinly sliced red onion; 1 roma tomato, very thinly sliced; 1/2 cup small-diced dill pickles; 2 cups thinly sliced romaine; 1/4 cup crumbled feta cheese (optional); Fresh parsley, chopped (for garnish); Salt and pepper, to taste

Alex Snodgrass

Servings

Prep Time

15 minutes

Ingredients

2 cups rotisserie chicken, shredded (skinless and boneless)
1/2 cup SideDish Greek Vinaigrette (for the chicken)
4 whole-wheat or white pita pockets
1 cucumber, very thinly sliced
½ cup halved and thinly sliced red onion
1 roma tomato, very thinly sliced
1/2 cup small-diced dill pickles
2 cups thinly sliced romaine
1/4 cup crumbled feta cheese (optional)
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste

Method

In a medium bowl, toss the shredded rotisserie chicken with SideDish Greek Vinaigrette.
Mix well to coat the chicken evenly in the dressing. Season with salt and pepper to taste.
Warm the pita pockets in a dryskillet over medium heat for about 1-2 minutes per side until slightly toasted and pliable.
Gently cut each pita in half to create pockets. Layer in some shredded lettuce, sliced cucumber, red onion, tomato and the chopped pickles.
Stuff each pocket with a generous scoop of the Greek vinaigrette-coated chicken. Sprinkle with crumbled feta cheese and garnish with fresh parsley.
Serve immediately for a delicious, quick, and flavorful meal that’s perfect for lunch, dinner, or even as a snack.