Little Italy Chicken Pitas with Sun Dried Tomato Vinaigrette

Transport your taste buds straight to the heart of Italy with these Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette. Perfectly seasoned and grilled chicken breast pairs with a medley of fresh, crisp vegetables—juicy cherry tomatoes, crunchy cucumber, and sharp red onion—tucked inside warm whole wheat pitas. A layer of peppery baby arugula and a sprinkle of tangy crumbled feta cheese adds depth, while the star of the dish, a luscious homemade sun-dried tomato vinaigrette, drizzles over every bite with bold, Mediterranean flair. Ready in just 35 minutes, this vibrant and wholesome recipe is ideal for a light lunch, a quick weeknight dinner, or even a handheld party appetizer. Each bite bursts with flavor, making it a healthy yet indulgent twist on Italian-inspired street food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 pieces Whole wheat pita pockets
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 2 cups Baby arugula
• 0.5 cup Feta cheese, crumbled
• 0.33 cup Sun-dried tomatoes (oil-packed)
• 3 tablespoons Red wine vinegar
• 1 teaspoon Honey
• 1 clove Garlic, minced

Directions

Step 1

Preheat a grill pan or regular skillet over medium-high heat.

Step 2

In a small bowl, mix 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper.

Step 3

Brush the chicken breasts on both sides with the spice mixture.

Step 4

Cook the chicken in the preheated pan for 6-8 minutes per side, or until golden and fully cooked through (internal temperature should reach 165°F). Set aside to rest for 5 minutes, then slice into thin strips.

Step 5

While the chicken cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

Step 6

To make the sun-dried tomato vinaigrette, combine the sun-dried tomatoes, red wine vinegar, honey, garlic, and 1 tablespoon of olive oil in a blender or food processor. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.

Step 7

Warm each pita pocket gently in a dry skillet or microwave for easier assembly.

Step 8

Stuff each pita with a layer of baby arugula, then divide the sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese evenly among the pitas.

Step 9

Drizzle the sun-dried tomato vinaigrette over the fillings and serve immediately.

Nutrition Facts

Serving size	(1233.3g)

Amount per serving	% Daily Value*
Calories	2126.5

Total Fat 103.5g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 306.4mg	0%
Sodium 5240.2mg	0%
Total Carbohydrate 193.3g	0%
Dietary Fiber 26.9g	0%
Total Sugars 34.2g
Protein 118.7g	0%

Vitamin D 0IU	0%
Calcium 900.8mg	0%
Iron 15.6mg	0%
Potassium 3329.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 21.8%

Carbs: 35.5%