Stuff a Pita I am looking forward to cooler temperatures as we get closer to my favorite season, autumn. This year has been especially hot with temps in the high 90’s almost consistently which is unusual for where we live. We are even experiencing more humidity than usual too. I am a mid-70’s to low 80’s kind of girl and like a dry heat. Hot temperatures zap my appetite into oblivion. And who wants to heat up the house further by cooking? I know that it is not healthy to skip meals so I look for quick meals that require little to no cooking.

Stuff-a-Pita is my go-to hot summer day food. I like its simplicity, the crunch of the mixture of vegetables and fruit and the fresh clean flavors. If you have leftover chicken from the night before then this will make preparations even easier. Just shred a few chicken breasts and stuff the remaining ingredients listed below into a pita. It is perfect for when you do not want to cook a large meal at lunch or dinner. I would even eat it for breakfast but then that is just me. I am weird like that.


Stuff a Pita 2

Serves 3-4 for a light lunch or dinner.

6 oz Cooked Chicken, Shredded
2 tbsp. Mayo
2 tsp. Dijon
Dill, Fresh or Dried (fresh is best)
5 tsp. Chopped Pecans
Black pepper
4 Pitas
1 Cucumber, sliced
1 Yellow pepper, sliced
1 Apple, peeled and sliced (*I’ve also used red grapes instead of apples)

Mix the chicken, mayo, Dijon, and dill. Cut the pitas in half and make a pocket. Spread the chicken mixture against the sides of the pita and fill the center with a bunch of cucumbers, yellow peppers and apples. Get creative with other fruit and vegetable combinations and please share below. Enjoy!

Stuff a Pita

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