Mexican Chicken Salad Sandwich Pita
Elevate your lunchtime routine with this vibrant and flavorful Mexican Chicken Salad Sandwich Pita recipe! Loaded with tender shredded chicken, crisp corn, tangy Greek yogurt, and zesty lime juice, this recipe delivers a fresh twist on a classic chicken salad. A blend of cumin, chili powder, and chopped jalapeños adds a bold kick, while a touch of creamy mayo ties everything together. Stuffed inside whole-wheat pita pockets lined with crunchy lettuce, these handheld delights are perfect for busy weekdays or a light meal on the go. Ready in just 20 minutes, this easy-to-make chicken salad pita offers a delicious combination of creamy, zesty, and smoky flavors with every bite. Perfect for fans of bold Mexican-inspired dishes!
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 0.33 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons (chopped) Cilantro
- 1 tablespoon Lime juice
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup (finely chopped) Red onion
- 0.5 cup (cooked or canned, drained) Corn kernels
- 1 small (finely chopped, seeds removed for less heat) Jalapeño
- 1 (diced) Roma tomato
- 4 (whole, halved to form pockets) Pita bread
- 4 (medium-sized, for lining pita) Lettuce leaves
Instructions
In a large mixing bowl, combine the mayonnaise, Greek yogurt, chopped cilantro, lime juice, cumin powder, chili powder, salt, and black pepper. Whisk until smooth to create the dressing.
Add the shredded cooked chicken to the bowl and mix thoroughly until the chicken is evenly coated in the dressing.
Fold in the red onion, corn kernels, chopped jalapeño, and diced tomato. Gently stir to combine all the ingredients.
Taste the mixture and adjust seasonings if needed (add extra lime juice for tang or more chili powder for heat).
Take each pita and carefully split it in half to create pockets, being careful not to tear the bread.
Line the inside of each pita pocket with a lettuce leaf to provide a crisp base and keep the filling in place.
Spoon the Mexican chicken salad mixture into each pita pocket until generously filled.
Serve immediately or refrigerate for up to 1 hour for a chilled salad sandwich experience. Enjoy!
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.3 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1094 mg | 23% | |
*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.
