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Lunch

Mediterranean Chopped-Chicken Pita

Cut this sandwich into wedges and eat it like a pizza.

Ingredients :

    1 pound boneless, skinless chicken-breast halves (3 to 4 halves)
    Extra-virgin olive oil, for brushing and drizzling
    Coarse salt and freshly ground pepper
    4 6-inch pitas
    1 ⅓ cups prepared hummus
    1 cup cherry tomatoes, halved (about 4 ounces)
    2 scallions, trimmed and thinly sliced (about 4 ounces)
    ½ small head radicchio, thinly sliced (about 2 ½ cups)
    ½ cup crumbled feta (2 ounces)
    1 lemon, quartered

Direction :

    Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
    Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.