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  • JJ Carney

Food Factor: Southwest Chicken Pitas


When the weather heats up, it’s good to have a plan for those nights when you just don’t want to heat up the kitchen. This recipe is perfect for summer nights, for picky eaters (because everyone can decide what they want in their pita), and for healthy eaters. #winning

One thing I really like about this recipe from our friends at New Mexico State University Extension is that I get to choose. I can boil frozen chicken breasts, cook chicken breasts all day in the slow cooker (catch our cool shredding trick in this post about BBQ chicken sliders!), or even pick up a rotisserie chicken. I can change the flavor by sautéing the veggies, corn, and beans. If I have a vegetarian in the family, there’s plenty of protein without the meat.

Southwest Chicken Pita

4 whole-wheat pitas

2 cups shredded chicken

2 cups lettuce

1 cup corn

1 cup black beans

1/4 cup mozzarella

1 cup diced tomatoes

1/4 cup diced red bell pepper

1/4 cup diced onion

1/4 cup salsa

Boil chicken until completely cooked, then shred it.

Wash and cut up vegetables.

Assemble pitas as desired.

Plus, this recipe capitalizes on fresh, seasonal, locally grown produce like lettuce, tomatoes, and corn. So it’s a great way to use your farmers market purchases without a lot of time in the kitchen.

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