Pita Pockets with Fresh Figs and Roasted Chicken

By: Mi Ae Lipe
Posted on: 09/22/2020


Pita Pockets with Fresh Figs and Roasted Chicken

Pita Pockets with Fresh Figs and Roasted Chicken

Fresh figs and feta cheese add a delicious, savory twist to these hearty roasted chicken pita pockets!
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Course Appetizers, Kid-Friendly Dishes, Lunch, Main Dishes, Side Dishes
Cuisine American
Servings 4


  • ¼ cup coarsely chopped walnuts
  • 1 cup shredded roasted chicken breast and thighs (skin removed)
  • ¼ cup chopped onion
  • 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano leaves)
  • ¾ teaspoon freshly ground black pepper, divided
  • 1 cup mixed baby greens
  • 1 cup sliced fresh figs
  • ½ cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white balsamic vinegar
  • 4 white or whole wheat pita rounds, cut crosswise to form pockets


  • Heat a small skillet over medium-high heat. Add the walnuts; cook for 3 minutes or until they are lightly browned, stirring constantly. Set aside to cool.
  • In a large bowl, sprinkle the shredded chicken and red onion with the oregano and ¼ teaspoon of the black pepper. Add the greens, figs, feta cheese, and toasted walnuts; drizzle with the oil and vinegar.
  • Sprinkle with the remaining ⅛ teaspoon black pepper and toss to mix well.
  • Divide the mixture into eight portions and spoon into the pita pockets. Serve.


—Recipe by California Figs, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe
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Pita Pockets with Fresh Figs and Roasted Chicken


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