Chicken Pitas with Sun-Dried Tomato Spread

Chicken, sun-dried tomatoes and fresh herbs make a delightful pita sandwich treat.

June 25, 2012

"Whole-grain pitas help replenish spent muscle glycogen stores so you are ready for your next run," Gidus says. Poultry is a leading source of an enzyme that scientists found can help preserve muscle power during high-intensity exercise by increasing efficiency of oxygen use. The nutrient-rich resume of avocado includes an abundance of antioxidant vitamin C, folate, and monounsaturated fat, all three of which help maintain heart health.

Serves: 4
Prep: 18 min
Cook: 0 min
Total: 48 min



  • 10 sun-dried tomatoes
  • 1/4 cup soaking liquid
  • 1/3 cup roasted pepper
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/4 cup walnuts
  • 1/4 cup fresh mint
  • 2 tbsp fresh oregano
  • pinch of cayenne pepper
  • salt
  • 4 whole-grain pitas, halved
  • 1 tbsp tomato
  • 8 ounces rotisserie chicken
  • 11/2 cups arugula
  • 1 sliced avocado
  • 2/3 cup roasted pepper



1. Before running, put 10 sun-dried tomatoes in warm water to soak for 30 minutes.

2. Blend till smooth in a food processor with 1/4 cup of the soaking liquid, 1/3 cup roasted pepper, 1/4 cup olive oil, 2 garlic cloves, 1/4 cup walnuts, 1/4 cup fresh mint, 2 tablespoons fresh oregano, a pinch of cayenne pepper, and salt to taste.

3. Slice 4 whole-grain pitas in half; place 1 tablespoon tomato spread in each half.

4. Divide among each pita 8 ounces rotisserie chicken, 1 1/2 cups arugula, 1 sliced avocado, and 2/3 cup roasted pepper.

Nutritional Facts per serving:
Calories: 491.4
Fat: 29.3 g
Saturated Fat: 4.2 g
Cholesterol: 48.2 mg
Sodium: 548.7 mg
Carbohydrates: 35.9 g
Total Sugars: 4.2 g
Dietary Fiber: 8.3 g
Protein: 25.7 g

Courtesy of Rodale Healthy Recipe Finder.

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