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 Pesto
2 tbsp. red onion minced
2 tbsp. kalamata olives (may substitute ripe olives) coarsely chopped
2 ea pita pocket breads
Prep time: 10 minutes, Cook time: 10 minutes

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

Makes 2 servings. Recipe may be doubled.
Wine Suggestion
Dos Equis Amber Lager Beer - Another Mexican example of the Vienna-style lager, the blend of crispness and sweetness makes it perfect with tomato-based dishes.

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