Chicken Veggie Pitas chock full of veggies. Crunchy celery, juicy tomatoes and zippy Italian dressing make this a healthy, easy lunch!
Chicken Veggie Pitas
I’m coming full circle with this one. This recipe has a backstory that’s near and dear to my heart. You can read about my first memorable cooking experience here.
But besides this being the first recipe I can recall cooking on my own, it’s a terrific recipe that’s still going strong 20 years later! It’s so easy to throw together, even a child could do it. 🙂
Speaking of kids, it makes a great lunch for the back to school crowd, or the brown-bagging working class like myself. It’s one of those recipes that’s easy to customize based on picky palates – or whatever you happens to be in your refrigerator.
Some great additions would be chickpeas, cucumber, bell peppers or leftover quinoa. Toss it all in your favorite dressing, stuff into pita and you’re good to go! These chicken veggie pitas can easily become vegetarian, or ditch the pita and eat with lettuce instead.
I love the versitility of this recipe and all the fresh, crisp vegetables. I love bringing a bowl of this to potlucks as well. It really is a great recipe for adolecents to try as they learn knife skills and other kitchen tools. If you or your child have tried this recipe, let me know in the comments below!
- 1 cup cheddar cheese, shredded
- 1 large carrot, grated
- 1 stalk of celery, sliced
- 1 tomato, diced
- 1/2 cup chicken, cooked and cubed
- 4 tablespoons Italian dressing
- 4 pitas
- Combine all ingredients except the pitas and toss to coat in dressing. Add more dressing if too dry. Split pitas, stuff with salad and serve.
Source: adapted from Teddy Bears’ Picnic Cookbook, by Abigail Darling