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Hungarian Chicken Pitas with Artichoke and Yogurt Dip

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Submitted by: Michael C.

 

Chicken breast is seasoned with fennel seeds, cracked pepper and rosemary before grilling. The cooked chicken is cut into 14 thin pieces and used along with romaine, red onion, tomato, arugula, cucumber slices, feta cheese and artichoke-yogurt dip to stuff pita bread that's been warmed on the grill.
 

Ingredients

  • Chicken breast 1
  • Sea salt 1/2 tsp.
  • Fennel seeds 1 tsp.
  • Cracked pepper 1/2 tsp.
  • Rosemary, chopped 1 tsp.
  • Olive oil 1 tbsp.
  • Artichoke Dip 1/2 cup
  • Nonfat yogurt 3 tbsp.
  • Pita bread 2 fresh
  • Romaine, chopped 1/2 cup
  • Red onion, Sliced 1/4
  • Tomato, sliced 1/2
  • Baby arugula 1/4 cup
  • Basil, chopped 1 tbsp.
  • Cucumber, sliced 10 slices
  • Feta cheese, crumbled 2 tbsp.

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Method

1. Preheat a gas grill to 475 degrees. Rinse and pat chicken with paper towels. Season generously with the sea salt, fennel, cracked pepper, rosemary and olive oil. Grill the chicken for 7-8 minutes, turning often. Chicken is done when it is firm to the touch and juices run clear. Let the chicken rest for 3 minutes, then with a sharp knife, cut chicken into 14 thin pieces. 2. Heat the pita bread on the grill for 1-2 minutes until it is very hot and lightly crusty. Mix the artichoke dip and yogurt together very lightly. Spread each pita with 1 tbsp. of the artichoke-yogurt dip. Top with the Romaine, onions, tomato, sliced chicken, arugula, basil, cucumber, more of the artichoke-yogurt dip and the feta cheese. Double-wrap each pita in a piece of foil that measures approximately 12 inches by 4 inches. Serve immediately.

 

Notes: For this recipe, I suggest buying your pita bread from your local Greek cafe or eatery. This particular recipe originated from my working days in Budapest, Hungary. I absolutely loved the pitas that they made there. Although they were not traditional Greek, they were filled with artichokes, some kind of yogurt dip, and a lot of fresh, tasty ingredients. This recipe is my version of those reminiscent Hungarian pita's.

 

Number of Servings: 2 servings

 

Submitted by: Michael C. ()

 

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