Are you ready for an awesome pita? Look no further! A unique taste and quite filling. A meal in its self. This heated pita holds a warm layer of a savory potato spread. Add on some garden freshness, topped off with a vinaigrette, creamy lime dressing. This recipe works perfectly with left over baked potatoes.
Garlic Chicken Lime Pita
1 Rotisserie Chicken (remove chicken & cut into bite size pieces)
1 Head Romaine Lettuce
1 Carton Grape Tomatoes (cut in half)
3 Garlic Clove’s
3 Tablespoon Cooking Oil
4-5 Large Baked Potato’s (remove skins)
1 Cup Sour Cream
4 oz. Cream Cheese
1/4 Cup Melted Butter
Milk if needed to thin potatoes
1/2 Teaspoon Garlic Powder
1 Tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning
Salt and Pepper to taste
Hidden Valley Ranch Cilantro Lime Dressing
Sweet Cilantro Lime Vinaigrette Dressing
Cilantro, chopped (optional on top)
Start by washing and cutting up your romaine lettuce.Place it in the fridge to keep cool until needed. Prepare your dressing by mixing each of these together.
For a spicy mix add 3/4 of the sweet cilantro to 1/4 of the ranch lime dressing. Mix well.
If you want your dressing not as spicy, mix the opposite way. Chill until needed. You’ll need to determine how much dressing you will need. Now add your choice of cooking oil to a large sauté pan. Turn pan on medium low.
Cut up your tomatoes and mince the garlic, placing it in your pan.Measure your McCormick Seasoning and add it into the pan.
Your going to cook until the garlic and tomato’s have softened and heated up. Don’t over cook or the tomatoes will get soggy. You should still be able to spot out a tomato. Next, add your chicken to the pan.
You will only be warming the chicken. Do not over stir or you’ll have shredded chicken. Notice how the tomatoes have started breaking down, but haven’t turned to mush. Keep on low heat while you quickly prepare the potato spread. Add your hot baked potatoes, sour cream, cream cheese, melted butter, garlic powder, and salt and pepper into your mixer. Beat until combined, but leaving it somewhat chunky with texture. Cover to keep warm. Warm up your pita. I love this particular brand.
Cover your warmed pita with the potato spread clear to the outer edges.
Add the chopped, chilled romaine lettuce to the top of the spread potatoes.
Add to the top of the romaine lettuce the cooked chicken, garlic, tomato mixture.
Now, you’ll top it off with the yummy dressing you’ve already mixed. It is also yummy with a little bit of cilantro right on top. Here is your final picture’s and you’ll be ready to dive in and take a taste.