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Tangy Italian Chicken Pitas

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“The original recipe calls for eating these sandwiches cold, but we prefer to grill them on our George Foreman grill or in a frying pan. Hot or cold, it is a quick way to make a tasty meal! Perfect for those hot summer days or when you're just in a hurry. Low-fat cheese and dressing can lighten up the recipe without sacraficing flavor.”
8 pita halves

Ingredients Nutrition

  • 2 cups cooked chicken or 2 cups cooked turkey, chopped
  • 13 cup giardiniera, drained (Italian pickled vegetables)
  • 2 ounces provolone cheese, sliced and cut into small cubes
  • 14 cup fresh parsley, chopped
  • 3 tablespoons Italian salad dressing
  • 14 teaspoon dried oregano
  • 4 pita pockets, halved and gently opened
  • 8 leaves romaine lettuce or 8 leaves red leaf lettuce
  • cooking spray (optional)


  1. Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
  2. Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
  3. Eat cold, or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.

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