Chicken Caesar Pitas

Chicken Caesar salad is delicious in its own right, but these chicken Caesar pitas transform the same flavors into a hearty, portable meal wrapped in warm whole wheat pitas. This fuss-free recipe combines juicy grilled chicken, crisp romaine lettuce and a few store-bought items, including heat-and-eat brown rice and bottled salad dressing, to create a flavorful pita bread filling.

This chicken Caesar pita recipe will become a favorite among Caesar salad fans and a staple for busy weeknights when you need to get dinner on the table fast. It also makes a refreshing (and easy!) addition to lunchboxes and picnic baskets. Best of all, you can season and grill the chicken ahead of time and store it in the fridge to build a fresh pita pocket anytime you want.

Ingredients for Chicken Caesar Pitas

• Seasonings: We make a quick Mediterranean-inspired spice rub by grinding dried oregano, basil and mint with onion powder and paprika. It adds a warm herby flavor to the grilled chicken.
• Chicken: You’ll need 1 pound of boneless skinless chicken breasts, but you could also use chicken tenders. If your chicken breasts are uneven in thickness, prepare chicken for cooking by gently pounding the thicker parts with a meat mallet. You can also slice them in half crosswise to help them cook evenly and quickly.
• Romaine: Crispy romaine adds a light, fresh bite that balances the chicken, rice and Caesar dressing. Thoroughly dry the lettuce after washing to retain the crunch, then tear the leaves into bite-sized pieces that will fit inside the pita pockets.
• Brown rice: A microwavable package of ready-to-serve brown rice is a quick and convenient way to add extra whole grains and fiber to this recipe—just let the rice cool first so it doesn’t wilt the lettuce. If you have leftover rice, this is a great way to use it.
• Salad dressing: This recipe calls for store-bought Caesar vinaigrette, which is made with oil and vinegar and has a thinner consistency than traditional Caesar salad dressing. It’s a good choice if you want a lighter meal with fewer calories and fat, but swap in regular bottled or homemade Caesar dressing if you’re craving something richer and creamier.
• Pitas: Whole wheat pitas are heartier and have more dietary fiber than regular pitas. We love their slightly nutty flavor and chewy texture, but you can substitute regular flour pitas or freshly baked pita bread.

Directions

Step 1: Make the spice rub

Combine the dried herbs, onion powder and paprika in a small bowl, then grind the mixture into a fine powder with a spice grinder or mortar and pestle. Rub the spice blend evenly on both sides of the chicken breasts.

Editor’s Tip: Pat the chicken dry with paper towels before seasoning—removing excess moisture will help the spice rub stick.

Step 2: Grill the chicken

Grease a propane or charcoal grill and preheat it to medium heat. Grill the chicken, covered, for four to five minutes per side or until an instant-read thermometer inserted into the thickest part reads 170°F. If you don’t have a grill, just broil the chicken 4 inches from the heat for the same amount of time.

Editor’s Tip: For eye-catching grill marks, resist the urge to move the chicken once it hits the grill. To create crosshatch marks, cook the chicken for three to four minutes, then slightly rotate each piece and cook for one to two minutes before flipping.

Step 3: Slice the chicken, then chill

Once the chicken is cool enough to handle, slice each breast crosswise into 1/2-inch strips. Pack the chicken into an airtight container and refrigerate until chilled.

Editor’s Tip: You can assemble the pitas with warm chicken, but chilling the chicken helps keep the lettuce crisp and prevents the pitas from getting soggy and falling apart.

Step 4: Fill the pitas

Combine the sliced chicken, torn romaine and cooled brown rice in a large bowl. Drizzle with the Caesar vinaigrette and toss to coat. To fill the pitas, slice each pita in half to create a pocket and spoon the chicken mixture inside.

Editor’s Tip: Warm pitas will be more flexible and less likely to tear when filled. To warm them, wrap them in foil and place them in a 350° oven for five minutes or place them on a microwave-safe plate and microwave for 10 to 20 seconds until soft.

JONATHAN MELENDEZ FOR TASTE OF HOME

Recipe Variations

• Mix in salad toppings: Feel free to add your favorite salad toppings, like sliced tomatoes, creamy avocado, crunchy croutons, bacon crumbles or wedges of hard-boiled eggs, for extra flavor and texture. Don’t forget a sprinkle of grated or shaved Parmesan for a nutty, cheesy bite.
• Replace the pita: If you’re watching carbs or need to avoid gluten, look for low-carb wraps or gluten-free pita bread. You could substitute regular sandwich bread or wraps to make chicken Caesar wraps. Have leftover naan or flatbread? Those work too. Fold the naan, taco style, around the filling, or pile the chicken mixture on top of a flatbread and eat it with a fork and knife.
• Try it with another protein: Any protein you like to add to a Caesar salad would work in these pitas. Try the chicken Caesar pita recipe with grilled salmon, flank steak or shrimp skewers instead of chicken.
• Make it faster: If you’re in a hurry, store-bought swaps make this recipe even easier. Substitute a bagged Caesar salad kit for the romaine and dressing, and use pulled rotisserie chicken, canned chicken, or pre-grilled and sliced chicken breast.
• Create plant-based pitas: For a vegetarian or vegan option, replace the chicken with sliced tofu or portobello mushrooms—both add a meaty texture and can be seasoned and grilled like the chicken (just adjust the cooking time).

How to Store Chicken Caesar Pitas

If you’re packing chicken Caesar pitas for lunch or a picnic, wrap each pita tightly in storage wrap and place them in an airtight container in the fridge. Once assembled, the pitas are best enjoyed within a few hours.

If you have leftovers, store the chicken Caesar mixture separately from the pitas to prevent the pita bread from getting soggy. The chicken Caesar mixture will last in the fridge for one to two days, but the lettuce will soften the longer it sits.

Can you make chicken Caesar pitas ahead of time?

Yes, you can make chicken Caesar pitas ahead of time, but it’s best to fill the pitas just before serving to prevent sogginess. You can prepare the chicken, rice and romaine up to two days in advance and store them in separate containers in the fridge. When ready to serve, combine the chicken Caesar mixture and stuff it into freshly warmed pitas.

Chicken Caesar Pita Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

How do you keep the pitas from falling apart?

To prevent the pitas from falling apart, warm them before filling them. Warm pitas are softer and more flexible, which makes them less likely to tear once you stuff them. You can warm pitas in a 350° oven for about five minutes, pop them on the grill or microwave them in 10-second bursts until soft. Be sure not to overstuff the pitas—too much filling can cause them to tear.

What’s the secret to moist and juicy grilled chicken?

The secret to moist and juicy grilled chicken is not overcooking it—grilling it longer than necessary results in sad, dry chicken. Use a food thermometer to prevent overcooking—insert it into the thickest part of the chicken breast and when it hits between 165°and 170°, it’s time to pull the chicken from the grill. Let the chicken rest before slicing—it’ll help the chicken retain its natural juices for a tender, juicy texture.

What can you serve with chicken Caesar pitas?

Chicken Caesar pitas pair well with traditional sandwich sides, like salty potato chips, creamy potato salad or garlic Parmesan potato wedges. For something light and healthy, try a green side salad, roasted vegetables, a cup of vegetable soup or a serving of fruit salad.