Chopped Chicken Caesar Pitas
If you love bold, fresh lunches that feel indulgent but take minimal effort, these chopped chicken caesar pitas are about to become your new obsession. This recipe takes everything you love about a classic Caesar salad and turns it into a warm, stuffed pita that is crunchy, creamy, salty and satisfying. Chopped chicken caesar pitas are perfect for weekday lunches, easy dinners and make-ahead meal prep.
Equipment
- frying pan
- Chopping board
- Sharp knife
Ingredients
- 1 large chicken breast sliced lengthways through the middle to make two smaller ones
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon garlic granules
- 2 tablespoon olive oil
- Romaine lettuce head 5-6 outer leaves removed
- 3 bacon rashers
- 2 tablespoon caesar dressing
- 30 g parmesan grated
- Handful croutons
- Salt and pepper
- 2-3 pitas
Instructions
- Start by slicing the chicken breast lengthways though the middle and coating the chicken pieces with paprika, oregano, garlic granules, salt, pepper and some of the olive oil. Rub the seasoning in well so every surface is covered. Heat the remaining olive oil in a pan over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden and cooked through. Remove from the pan and let it rest briefly.1 large chicken breast, 1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon garlic granules, 2 tablespoon olive oil, Salt and pepper
- In the same pan, add the bacon rashers. Cook until crispy on both sides, then transfer to a board.3 bacon rashers
- On a large chopping board, add the romaine lettuce, cooked chicken, crispy bacon, croutons, grated parmesan and Caesar dressing.Romaine lettuce head, 2 tablespoon caesar dressing, 30 g parmesan, Handful croutons
- Using a large sharp knife, chop the mixture repeatedly until everything is finely chopped and evenly mixed. This step is what gives chopped chicken caesar pitas their signature texture and balanced flavour in every bite.
- Slice the pitas in half and gently open the pockets (optionally toast them if you want them warm). Spoon the chopped filling inside, pressing it down slightly so each pita is generously filled.2-3 pitas
Notes
Use a large chopping board and a sharp knife. Chopping the mixture thoroughly helps the dressing coat everything evenly, which is key to the flavour of this recipe.
Tried this recipe?Let us know how it was!