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.
Ingredients
- lemon, zested: 1 piece
- lemon juice: 0.25 cup (fresh)
- olive oil: 2 Tbsp
- parsley: 2 Tbsp (fresh)
- oregano: 2 Tbsp (fresh)
- garlic: 2 clove
- smoked paprika: 0.5 tsp
- cooked chicken: 2 cups (shredded)
- Kalamata olives: 2 Tbsp (chopped)
- Roma tomato: 1 piece (sliced)
- English cucumber: 0.5 piece (cut into matchsticks)
- red onion: 0.25 piece (sliced)
- pita breads, cut in half: 2 piece
Metric Conversion
Stages of cooking
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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.
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Place chicken and olives into a bowl, pour lemon sauce over, and stir until combined.
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Microwave pita bread on High until warm, about 15 seconds.
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Spoon chicken mixture into pita bread halves, and top with tomato, cucumber, and red onion. Serve warm.
