Rotisserie Chicken Salad stuffed inside a Pita Pocket made with either Rotisserie Chicken Breast or Quarters stripped off the Bone. Add your choice of Vegetables & Cheeses along with Spreads & Sauces with that Flavorful Rotisserie Seasoned Chicken either from leftover Rotisserie Chicken or cooked fresh.
Servings: 2 portions
Equipment
- 1 Bowl for the Vegetables
- 1 Steamer for the Pita Bread
Ingredients
- 1 Whole Rotisserie Chicken Breast - or 2 Rotisserie Chicken Quarters / leftovers or already cooked
- 2 Pita Bread
- 3-4 C Mixed Salad Vegetables of your choice - See notes
- 2 Slices Provolone Cheese - Sliced in half
Deluxe Sauce
- 1/2 C Hellmann's Mayonnaise
- 1/2 tsp White Vinegar
- 1/2 tsp Rotisserie Seasoning
Instructions
- Prepare and wash all the Vegetables, strain well. Place into a bowl and set aside. Combine the ingredients for the Deluxe Sauce and set this aside. Chop or shred the Rotisserie Chicken and set this aside.
- Steam the Pita Bread and tear along the edge to open it up about 40 % of the way. Open the Pita up to create the pocket. If one side has more tears than the other, place that side up. Otherwise, place the Pita Bread Eye up.
- Reheat the Rotisserie Chicken for a Hot Pita Wrap, or use Cold for a Cold Pita Wrap.
- Start assembling the Rotisserie Chicken Pita Wrap; Place the Vegetables right in the middle zone.Add Provolone Cheese Slice or other types of Cheese on top.Drizzle Deluxe Sauce or other sauces over the filling and partially over the top flap. Add Hot or Cold Rotisserie Chicken and sprinkle more Rotisserie Seasoning on top to taste. Fold over the top Flap and tuck everything tight towards the end of the Pita and roll tightly. Wrap in waxed paper to hold or serve immediately.
Notes
Choose your favorite Vegetables to include. Use Napa Cabbage, Lettuce, Cucumber, Tomatoes, Onions, Carrots, etc...or any other combination to make the Salad.