Chicken Pita Melts

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Chicken Pita Melts
Chicken Pita Melts
1 cup shredded rotisserie chicken (in our Deli)
1/2 cup Raley's Shredded Italian Blend Cheese
1/4 cup California Sun-Dry Sun-Dried Tomato Spread
2 tbsp. minced red onion
2 tbsp. coarsely chopped kalamata olives (may substitute ripe olives)
2 pita pocket breads

Prep: 10 minutes, Cook: 10 minutes, Serves: 2*

1. Stir together all ingredients except pita bread in a medium bowl. Make a slit on one side of each pita and carefully stuff equal amounts of chicken mixture into each; flatten slightly.

2. Grill over low heat for about 5 minutes on each side or until filling is hot and pitas are crispy and golden brown.

*Recipe may be doubled.

Wine Suggestion
Dos Equis Amber Lager Beer - Mexican example of the Vienna-style lager, the blend of crispness and sweetness makes it perfect with tomato-based dishes.

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