I snagged this recipe from Celeste’s blog, Sugar and Spice, and these little pitas were so, so delicious.

They made for a light but very fulfilling dinner. This would be perfect to serve to company because it is unique and more than just an ordinary stuffed pita.

The balsamic and sun-dried tomato vinaigrette is tangy but not overwhelming and the lettuce and tomatoes add a great, fresh touch. We loved this – thanks Celeste!

Shredded Chicken Pitas with Sun-dried Tomato Vinaigrette

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  • 2 tablespoons balsamic vinegar
  • 1 ½ tablespoons sun-dried tomato oil
  • 1 tablespoon chopped drained oil-packed sun-dried tomatoes
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 cups shredded cooked chicken breast, (2-3 chicken breasts)
  • 1 cup chopped tomato
  • ½ cup grated Parmesan cheese
  • ¼ cup thinly sliced fresh basil
  • 6 (6-inch) pitas, cut in half
  • 3 cups mixed baby greens


  • Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.
  • Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Recipe Source: Sugar and Spice