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Under 30 Minutes

Mediterranean Chopped-Chicken Pita


Cut this sandwich into wedges and eat it like a pizza.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: David Malosh


  • 1 pound boneless, skinless chicken-breast halves (3 to 4 halves)
  • Extra-virgin olive oil, for brushing and drizzling
  • Coarse salt and freshly ground pepper
  • 4 6-inch pitas
  • 1 1/3 cups prepared hummus
  • 1 cup cherry tomatoes, halved (about 4 ounces)
  • 2 scallions, trimmed and thinly sliced (about 4 ounces)
  • 1/2 small head radicchio, thinly sliced (about 2 1/2 cups)
  • 1/2 cup crumbled feta (2 ounces)
  • 1 lemon, quartered


  1. Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.

  2. Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.

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