Pitas make
quick, fresh, and simple meals with no fuss and a whole lot of flavor. Key here: Stuff. Don’t overstuff.
Keep the
ingredients to a minimum—and keep
them light and fresh. Here, I made a super-simple slaw with a nod to Greece,
including radicchio, green cabbage, scallion, and a little feta cheese. Pair it
with thin slices of lean chicken breast and a little lemon-oil vinaigrette and you’re ready to go.
Serves 4
Ingredients
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced radicchio
- 1/2 cup finely crumbled feta cheese
- 1/4 cup thinly sliced scallion
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1/4 tsp finely crumbled dried oregano
- sea salt
- freshly ground black pepper
- 12 oz thinly sliced, cooked, boneless, skinless chicken breast
- 2 6-inch pocket pitas, cut into 4 halves
 |
| Slaw Ingredients |
Preparation
- Combine the cabbage, radicchio, feta, and scallion in a bowl. Combine the lemon juice, olive oil, and oregano in a small bowl and season with salt and pepper.
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| Dressing and Slaw |
- Add the juice mixture to the cabbage mixture, stirring well to combine. Cover and refrigerate 30 minutes.
Fill the pita halves with slaw and chicken and
serve.
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| Chicken Pitas with Greek-Style Slaw |
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