Emily Ziemski makes Loaded Chicken Pitas

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe

Ingredients

• 4 (6-inch) pita breads, halved across the middle
• ¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
• ¼ cups Boar’s Head Traditional Hummus
• ½ romaine lettuce heart, roughly chopped
• 1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
• ¼ cups Boar’s Head Crumbled Feta
• 1 beefsteak tomato, halved and thinly sliced
• 3 ounces artichoke hearts, roughly chopped
• ¼ cups pitted Niçoise olives, roughly chopped

Directions

1. Cut the pitas in half lengthwise. Open each pocket.
2. Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.
3. Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.

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