Emily Ziemski makes Loaded Chicken Pitas
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters .
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Ingredients
- 4 pita breads, halved across the middle
- ¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
- ¼ cups Boar’s Head Traditional Hummus
- ½ romaine lettuce heart, roughly chopped
- 1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
- ¼ cups Boar’s Head Crumbled Feta
- 1 beefsteak tomato, halved and thinly sliced
- 3 ounces artichoke hearts, roughly chopped
- ¼ cups pitted Niçoise olives, roughly chopped
Directions
- Cut the pitas in half lengthwise. Open each pocket.
- Using a spoon, evenly distribute the tzatziki between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus . Place a handful of lettuce along one side of each pita.
- Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.
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