8 June, 2018
Peter Piper Picked – Chicken, Feta & Pomegranate Pitas
Do you know the tongue-twister “Peter Piper picked a peck of pickled peppers. How many pickled peppers did Peter Piper pick?…” I don’t know why this came to mind when making this recipe as there are no peppers involved. Maybe it was the wine I was sipping while cooking that brought on the childhood memory of repeating the “Peter Piper” tongue-twister, again and again, trying to say it faster each time and then crumbling into a ball of laughter at about the third go-around because what words came out didn’t even slightly resemble the lyric.
Okay, back to adulting. Truth is, I don’t use pitas as a base, to be stuffed, or whatever other uses they have. So I decided I’d create a recipe and stuff them. It sounded like a good idea at the time. What I found out is that not all pitas are made for stuffing. The package of pitas I picked up was too thin and didn’t split or open up in the center to stuff ingredients. Believe me, I tried! Three different knives and a headache’s worth of concentration would not split these pitas apart.
Plan A clearly not workable, I moved on to Plan B. I could top the pita rounds like a pizza but I had already cut them in half (in an effort to stuff them), so that wasn’t going to work. I was now working with pita halves. On to Plan C. New mindset in place, I decided that since we were having great spring weather and eating dinner on the deck, I’d make nachos. Follow me here, this will circle around and make sense eventually (I hope). After prepping the pitas by brushing them with oil and seasoning, and toasting for a few minutes, I cut them into small wedges like tortilla chips. Of course, if I had KNOWN this is how the pitas would have ended up, I would have probably just started with tortilla chips, but that was considered Plan D at this point and hope I don’t have to go there.
Pitas prepped, and onto the stuffing ingredients which will now be morphed into nacho toppings. I’ll have to keep it simple so I don’t overwhelm the pita chips. Shredded chicken and feta cheese were a good pairing to top the pita chips. Plain and simple. Too plain? I wanted a little zing. I whisked together the lemon yogurt sauce and topped everything with a few pomegranate seeds. Now we’re getting somewhere!
So as I’m assembling the dish adapting the unstuffable pitas to the recipe, (did you know unstuffable is not really a word? I’m using it anyway!) I’m repeating to myself, “Peter Piper picked a package of perfect pitas. How many packages of perfect pitas did Peter Piper pick?” And then there was wine sipping!
Well, I thought this pita could be stuffed. I could not separate the bread to stuff (believe me I tried), it was just too thin to separate and create a pocket.
Because I could not stuff this pita, I chose to cut it into pieces and make it more like nacho chips.
Topped pita chips with turkey and feta. Warm in the oven before adding optional veggies and yogurt sauce.
Yogurt lemon sauce. Very refreshing topping for turkey and feta. Love the slight hint of lemon.
The yogurt sauce was thick (which I liked) but it was too thick to drizzle. It clumped. Next time I might thin the sauce with a little milk so it drizzles better.
- • 4 pitas (preferably with pockets) or make the pita nacho chips
- • 2 tablespoons olive oil
- • 1 teaspoon ground cumin
- • 1/2 teaspoon salt
- YOGURT SAUCE
- • 1 cup plain nonfat Greek yogurt
- • 1 teaspoon lemon zest
- • 2 tablespoons lemon juice
- STUFFING INGREDIENTS (or nacho toppings)*
- • 2 cups shredded cooked chicken
- • 3/4 cup crumbled feta cheese
- • 1/3 cup pomegranate seeds
- Chopped veggies like cucumber, red onion, olives, avocado
- PITA PREP: Split each pita bread into two rounds*. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake in 350 degree oven for 12 minutes or until crisp and light brown. Cool slightly.
- YOGURT SAUCE: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
- ASSEMBLE: Stuff each pita with turkey and feta. Return to oven. Bake 10 minutes or until warmed. Remove from oven. Add in any other optional vegetables like cucumber, olives, etc. Drizzle with the yogurt sauce. Top with pomegranate seeds.
- *If your pitas don't split to make pockets, do what I did and cut into wedges or chips, or leave in whole and pile ingredients on top like a pizza.