Loaded Chicken Pitas
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins.
- Serves
- 4
- Prep Time
- 15 Minutes
As picnic season approaches, I’m looking for any and all ways to eat in the great outdoors, even if that means throwing together a quick lunch during work and stepping outside to eat on my front stoop. I like to reach for recipes that are portable, quick, and easily adaptable. A “picnic food” needs to be one of three things: easy to graze on (like a charcuterie board), dippable (like chips and salsa), or handheld (like a sandwich).
A pita—firmly in the handheld category—is a great example of an already perfect picnic food, so I took it one step further by adding juicy sliced Boar’s Head FireSmith™ Flame Grilled Chicken Breast. The sliced chicken is joined by thick tomato slices, briny olives, meaty artichokes, and a duo of Boar’s Head Spreads: Greek Yogurt Tzatziki and Traditional Hummus. If you’re taking them on the go, I suggest storing the sauces and veggies separately so that picnic-goers can create the pita of their dreams (this also prevents any soggy pita pocket disasters).
Ingredients
- 4 (6-inch) pita breads, halved across the middle
- ¼ cup Boar’s Head Greek Yogurt Tzatziki, plus more to top
- ¼ cup Boar’s Head Traditional Hummus
- ½ romaine lettuce heart, roughly chopped
- 1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
- ¼ cup Boar’s Head Crumbled Feta
- 1 beefsteak tomato, halved and thinly sliced
- 3 ounce artichoke hearts, roughly chopped
- ¼ cup pitted Niçoise olives, roughly chopped
Featured Video
This recipe is shared in partnership with Boar’s Head.
Directions
- Step 1
Cut the pitas in half lengthwise. Open each pocket.
- Step 2
Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.
- Step 3
Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.