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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
  • Total Time
    Prep: 20 min. + chilling Grill: 10 min.
  • Makes
    4 servings


  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried mint
  • 1 pound boneless skinless chicken breasts
  • 2 cups torn romaine
  • 1 cup ready-to-serve brown rice
  • 1/2 cup reduced-fat Caesar vinaigrette
  • 8 whole wheat pita pocket halves


  • 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
2 filled pita halves: 398 calories, 10 g fat (2 g saturated fat), 65 mg cholesterol, 919 mg sodium, 44 g carbohydrate (3 g sugars, 5 g fiber), 31 g protein.

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  • mmcloed
    May 6, 2013

    No comment left

  • josiegirl97
    Oct 14, 2012

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  • joyfulkara
    May 27, 2012

    Great summer meal!! We added some shredded cheese and cooked the chicken on the stove instead of grilled. It was fabulous!-the whole family agrees.