Chicken Pitas

pita bread

Makes 2 servings

Serving Size: 1/2 pita


  • 1/2 cup spinach leaves, washed
  • 1/2 cup seedless grapes, each grape cut in half
  • 1/2 cup chopped cooked chicken breast, cold
  • 1/4 cup shredded slaw mix–can use shredded carrots and green and red cabbage in place of slaw mix
  • 1 tablespoon green onion, sliced
  • 2 tablespoons fat-free ranch dressing
  • 1 whole-wheat pita pocket, cut in half
  • Salt and pepper to taste


  1. Combine spinach leaves, grapes, chicken, slaw mix, and green onions in a medium bowl. Mix well with a large spoon.
  2. Add dressing to bowl. Mix until all ingredients are coated with dressing.
  3. Spoon about 1 cup of mixture into each pita pocket half. Serve.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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