Basic Cheesy Chicken Pita Recipes

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.

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

Steps:

• Begin with a spoonful or two of cottage cheese.
• Place in pita pocket.
• Then top with chicken, then cheddar.
• Set pita on paper plate and microwave until cheese is melted or pita is desired warmth.

Steps:

• Warm eggs to room temperature.
• Prepare and set aside filling by mixing chicken, bacon and cheese
• Mix eggs, parsley, garlic, onion powder and water just until well combined.
• Warm pita in toaster, cut in half and open pocket.
• Heat 6 to 8-inch pan just until drops of water sizzle.
• Mix chopped chicken, bacon and cheese so that the filling is prepared.
• Swirl butter in pan to coat.
• Pour in egg mixture and stir for 5 seconds.
• Gently lift set parts of the omelet to allow uncooked mixture to run underneath for about 30-60 seconds.
• Add filling on half of omelet and gently fold over other half.
• Leave on low heat until cheese is at least partially melted.
• Carefully cut omelet in half and put inside pita pocket.

Steps:

• In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.