Chicken & Hummus Pitas W/ Homemade Veggie Marinade
These Mediterranean Inspired Chicken & Hummus Pitas are my favorite cold lunch right now. I make a homemade Mediterranean veggie mixture with a red wine vinaigrette and this is what really makes these special. You can mix and match the veggies and toppings and still use my vinaigrette as a base too if you would like. The variations of fillings you can put in these is endless! If you don't try these you are missing out.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These Pitas
- Prep Ahead of Time: You can easily prep your pitas & fillings for the next few days to enjoy for lunch! I keep the veggie vinaigrette separate when meal prepping so that the pitas do not get soggy.
- Quick & Easy: These are so quick to throw together and you can mix and match the fillings with whatever ingredients you have on hand!
- You get your protein, veggies, and carbs all in one delicious pita!
Ingredients
For the Pitas:
- Pita bread - I used the Joseph’s flax, oat bran, & whole wheat pita bread - These are only 60 calories each with 6 grams of protein! You can find it on Amazon here!
- My homemade hummus
- Organic mixed spring mix
- Feta cheese
- Chicken - I used precooked shredded organic chicken from my Trifecta meal prep plan (life saver).
- My veggie red vinaigrette mixture (recipe below)
For the Veggies + Red Wine Vinaigrette
- 2 mini sliced & quartered cucumber
- 10 oz. quartered cherry tomatoes
- 1/2 cup of peeled & sliced red onion
- 1/4 cup of extra virgin olive oil
- 1/4 cup of red wine vinegar
- 1/2 teaspoon of dijon mustard
- 2 teaspoons honey
- Sea salt, to taste
- Cracked black pepper
Instructions
- Combine all of the veggies & vinaigrette ingredients. Allow to marinate for at least 30 minutes in the fridge.
- Assemble your pitas with the hummus, chicken, fresh greens, marinated veggies, and feta cheese. Enjoy!
How To Store Leftovers
I touched base on this above, but you can prepare your pitas in advance for meal prepping! Just keep the veggies in the vinaigrette separate so that your pitas do not get soggy!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Mediterranean Inspired Chicken & Hummus Pitas are my favorite cold lunch right now. I make a homemade Mediterranean veggie mixture with a red wine vinaigrette and this is what really makes these special. You can mix and match the veggies and toppings and still use my vinaigrette as a base too if you would like. The variations of fillings you can put in these is endless!
- pita bread (as many as you want to make!)
- hummus (try my homemade hummus!)
- spring mix
- feta cheese (to taste)
- chicken (cooked & shredded chicken breasts)
- my red wine vinaigrette (recipe below!)
- 2 cucumbers (mini, sliced)
- 10 oz cherry tomatoes (cut into quarters)
- 1/2 cup red onion (sliced)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup red wine vinaigrette
- 1/2 tsp dijon mustard
- 2 tsp honey
- sea salt (to taste)
- black pepper (to taste)
Combine all of the veggies & vinaigrette ingredients. Allow to marinate for at least 30 minutes in the fridge.
Assemble your pitas with the hummus, chicken, fresh greens, marinated veggies, and feta cheese. Enjoy!
Servings 6
- Amount Per Serving
- Calories 300kcal
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label does not have anything notated.
Macros will vary depending on the fillings you use, so I am not including them here!