Mediterranean Chicken Pitas

Mediterranean Chicken Pitas

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  • Prep Time


  • Total Time


  • Servings



  • 4

    medium plum tomatoes, cut into 1-inch pieces

  • ¼

    small sweet onion, thinly sliced

  • 1

    tablespoon(s) olive oil

  • Kosher salt

  • Pepper

  • cup(s) cooked, shredded white meat chicken

  • ¾

    cup(s) roughly chopped fresh flat-leaf parsley

  • 2

    piece(s) pita bread

  • 1

    container(s) (8-ounce) hummus

  • ½

    head(s) (medium) romaine lettuce, halved lengthwise and sliced ½ inch thick

  • ½

    cup(s) roughly chopped fresh mint leaves

  • 1

    large lemon, cut into 8 wedges


In a large bowl, toss together the tomatoes, onion, oil, and 1/4 teaspoon each salt and pepper. Add the chicken and parsley and toss to combine. Split the pitas to make 4 rounds. Spread each with hummus, then top with the lettuce and mint and squeeze the juice of half the lemon wedges on top. Spoon the chicken salad on top of the lettuce. Serve with the remaining lemon wedge


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