CHICKEN PITA BURGER
This is a very satisfying lunch. The recipe is from a Chatelaine Magazine with several adaptations by me. If you are making these for kids buy the small pitas and just put one burger in each
Provided by Bergy
Categories One Dish Meal
Time 26m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400°F.
- In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
- Sprinkle with tomato, jalapeno, and onions.
- Mix until everything is evenly blended.
- If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
- Spray a baking sheet with veggie oil.
- Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).
Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 2.8, Cholesterol 97.7, Sodium 248.5, Carbohydrate 20, Fiber 2.9, Sugar 1.8, Protein 23.8
BARBECUE CHICKEN PITA PIZZAS
Enjoy the tangy taste of Staca Hiatt's pita pizzas. "I use bottled barbecue sauce, cooked chicken breast, and cheddar cheese for a truly Western-style pizza, and they're very easy to prepare," writes the Twentynine Palms, California reader.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine chicken and barbecue sauce; spoon over pitas. Top with the bacon, onion, green pepper, chilies, mushrooms and cheese. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until heated through.
Nutrition Facts :
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
LAMB & CHICKPEA PITTA BURGER
Flavour minced lamb with mint and cumin for a burger with a difference. Stuff into pittas with hummus, pomegranates and peppers
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
- Heat the oil in a large frying pan, add the burgers - or fire up the BBQ and brush the burgers with oil - and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.
Nutrition Facts : Calories 675 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2.1 milligram of sodium
PITA BURGERS
I serve this tasty variation on the traditional hamburger at backyard get-togethers. Similar to Greek gyros, the herbed ground beef patties are stuffed in pita bread with a yummy cucumber lettuce mixture. -Dorothy Wiedeman, Eaton, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve with pita breads.
Nutrition Facts : Calories 409 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 731mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.
LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE
Make and share this Lemon Chicken Pita Burgers With Spiced Yogurt Sauce recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
- Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add patties; cook 2 minutes on each side or until browned.
- Cover, reduce heat to medium, and cook 4 minutes.
- Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
- Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.
Nutrition Facts : Calories 362.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 81.4, Sodium 545.7, Carbohydrate 36.1, Fiber 3, Sugar 4.5, Protein 33.8
SWEET & SOUR CHICKEN PITA BURGERS
Who couldn't use another burger recipe? This one is for when you fancy something a bit different. It is packed with herbs and topped with a tangy sweet and sour sauce. These burgers are different, easy, pretty healthy and, best of all, yummy! This make four pretty big burgers. The cooking time includes the 30 minute chilling time.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put the garlic, green onions, cilantro leaves, ginger, pineapple chunks and soy sauce into a food processor and blitz for about 45 seconds to 1 minute until everything is chopped up very finely. You want the mixture to almost be a paste.
- Scrape the mixture into a large bowl and set aside.
- Put the raw chicken into the food processor, in batches if necessary, and whiz for a minute or so until it is very finely chopped up and looking close to ground chicken.
- Put into the bowl with the first mixture and add in the breadcrumbs and egg.
- Use your hands to combine all the ingredients, making sure everything gets well mixed in with each other.
- Form into four burger patties and put into the fridge to chill for 30 minutes or longer.
- Once the burgers are ready either cook them in a skillet with a bit of oil for 5 minutes on each side or cook on a Foreman type grill for about 10 minutes. Either way make sure the chicken is fully cooked before finishing.
- While the burgers are cooking put the pineapple juice into a small bowl and mix with the cornstarch. Put to one side.
- Put the ketchup, rice wine vinegar, pineapple chunks, soy sauce and sugar or Splenda into a saucepan.
- Turn the burner on to a medium high heat and stir just to combine the ingredients.
- Pour in the pineapple juice mixture and stir until the mixture thickens up. This only takes a matter of minutes so keep a close eye on it because it can very easily burn.
- Toast the pita breads and split them open lengthwise.
- Stuff them with whatever you like in your burger. We went with just some crisp lettuce.
- Then put one burger into each pita and spoon on the amount of sweet and sour sauce to fit your taste. Keep a napkin handy because they can get messy!
Nutrition Facts : Calories 456.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 118.7, Sodium 1157.1, Carbohydrate 66.4, Fiber 2.9, Sugar 19.9, Protein 36.8
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