Little Italy Chicken Pitas with Sun Dried Tomato Vinaigrette
Transport your taste buds straight to the heart of Italy with these Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette. Perfectly seasoned and grilled chicken breast pairs with a medley of fresh, crisp vegetables—juicy cherry tomatoes, crunchy cucumber, and sharp red onion—tucked inside warm whole wheat pitas. A layer of peppery baby arugula and a sprinkle of tangy crumbled feta cheese adds depth, while the star of the dish, a luscious homemade sun-dried tomato vinaigrette, drizzles over every bite with bold, Mediterranean flair. Ready in just 35 minutes, this vibrant and wholesome recipe is ideal for a light lunch, a quick weeknight dinner, or even a handheld party appetizer. Each bite bursts with flavor, making it a healthy yet indulgent twist on Italian-inspired street food.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Whole wheat pita pockets
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 2 cups Baby arugula
- 0.5 cup Feta cheese, crumbled
- 0.33 cup Sun-dried tomatoes (oil-packed)
- 3 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic, minced
Instructions
Preheat a grill pan or regular skillet over medium-high heat.
In a small bowl, mix 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper.
Brush the chicken breasts on both sides with the spice mixture.
Cook the chicken in the preheated pan for 6-8 minutes per side, or until golden and fully cooked through (internal temperature should reach 165°F). Set aside to rest for 5 minutes, then slice into thin strips.
While the chicken cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
To make the sun-dried tomato vinaigrette, combine the sun-dried tomatoes, red wine vinegar, honey, garlic, and 1 tablespoon of olive oil in a blender or food processor. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.
Warm each pita pocket gently in a dry skillet or microwave for easier assembly.
Stuff each pita with a layer of baby arugula, then divide the sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese evenly among the pitas.
Drizzle the sun-dried tomato vinaigrette over the fillings and serve immediately.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 34.2 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 901 mg | 69% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3330 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
