Pita breads stuffed with a mix of pre-cooked chicken, bell peppers, cucumbers, feta cheese, olives and Greek vinaigrette.
What You Need
Original recipe yields 6 servings
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 medium green pepper, chopped
1 medium red pepper, chopped
1/2 cup chopped seeded cucumber
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 can (2-1/4 oz.) sliced black olives, drained
1/2 cup KRAFT Greek Vinaigrette Dressing
6 pita breads, cut in half
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Let's Make It
Toss all ingredients except pita breads in large bowl.
Fill each pita half with about 1/2 cup of the chicken mixture.
Chicken mixture can be prepared ahead of time; cover. Refrigerate several hours or overnight. Spoon into pitas just before serving.
Italian Pepper Pita
Prepare as directed, substituting 1/2 cup KRAFT Shredded Parmesan Cheese for the feta cheese and KRAFT Italian Dressing for the Greek vinaigrette dressing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 2 filled pita halves each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.