Mediterranean Pita Sandwich with Rotisserie Chicken

Mediterranean Pita Sandwich with Rotisserie Chicken

Inspired by Mediterranean flavors, these easy chicken pitas feature Heinen’s CARE Certified rotisserie chicken, fresh vegetables, pickled toppings, and flavorful sauces for a quick, restaurant-worthy meal at home.

Carolyn Hodges

Recipe - Heinen's of Rocky River

Prep Time20 Minutes

Servings4

Cook Time25 Minutes

Ingredients

½ cup unseasoned rice vinegar (For the Pickled Vegetables)

2 tsp. Heinen's sugar (For the Pickled Vegetables)

½ tsp. kosher salt (For the Pickled Vegetables)

¾ cup mini cucumbers, thinly sliced (For the Pickled Vegetables)

¾ cup radishes, thinly sliced (For the Pickled Vegetables)

8-10 Heinen’s pickled baby beets (in the jar), pickling liquid reserved (For the Pickled Vegetables)

1 ½ cups purple cabbage, finely shredded (For the Pickled Vegetables)

4 medium carrots, peeled and cut into ½-inch coins (For the Roasted Vegetables)

½ medium head cauliflower, cut into bite-size florets (For the Roasted Vegetables)

1-2 Tbsp. Heinen’s extra virgin olive oil (For the Roasted Vegetables)

Terranean za’atar seasoning (For the Roasted Vegetables)

Kosher salt (For the Roasted Vegetables)

Fresh cilantro, chopped (For the Roasted Vegetables)

½ cup whole milk Greek yogurt (For the Garlic Yogurt Sauce)

1 ½ Tbsp. lemon juice (For the Garlic Yogurt Sauce)

1 ½ - 2 tsp. garlic, freshly pressed (For the Garlic Yogurt Sauce)

¼ tsp. kosher salt (For the Garlic Yogurt Sauce)

3 Tbsp. water (For the Garlic Yogurt Sauce)

Heinen’s plain pocket pita bread, warmed and halved (Additional Ingredients)

Baba ghanoush (Additional Ingredients)

Heinen’s CARE Certified rotisserie chicken (warm), breast meat removed and shredded (Additional Ingredients)

Heinen’s Bulgarian sheep’s milk feta (Additional Ingredients)

Directions

Preheat the oven to 425° F
While the oven preheats, prepare the pickles. Whisk together the rice vinegar, sugar and salt in a jar. Add the sliced mini cucumbers and radishes and mix well to combine; set aside. Dice the pickled beets and transfer to a small bowl. Pour ½ cup of the reserved pickling liquid from the jar of beets over the shredded cabbage in a separate bowl. Allow all pickles to sit while you prepare the other components, ideally for 30 minutes.
Once the oven is to temp, toss the carrots and cauliflower with the olive oil on a large parchment-lined sheet pan. Season with za’atar seasoning and salt to taste. Roast for 25 minutes. Toss with cilantro.
Whisk together the garlic sauce ingredients in a bowl; set aside.
To assemble the pitas, spread a layer of baba ghanoush on the inside of a pita bread half. Top with shredded chicken, roasted vegetables, pickled vegetables, feta and garlic sauce. Serve immediately.

20 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

Preheat the oven to 425° F
While the oven preheats, prepare the pickles. Whisk together the rice vinegar, sugar and salt in a jar. Add the sliced mini cucumbers and radishes and mix well to combine; set aside. Dice the pickled beets and transfer to a small bowl. Pour ½ cup of the reserved pickling liquid from the jar of beets over the shredded cabbage in a separate bowl. Allow all pickles to sit while you prepare the other components, ideally for 30 minutes.
Once the oven is to temp, toss the carrots and cauliflower with the olive oil on a large parchment-lined sheet pan. Season with za’atar seasoning and salt to taste. Roast for 25 minutes. Toss with cilantro.
Whisk together the garlic sauce ingredients in a bowl; set aside.
To assemble the pitas, spread a layer of baba ghanoush on the inside of a pita bread half. Top with shredded chicken, roasted vegetables, pickled vegetables, feta and garlic sauce. Serve immediately.