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Prep time
15 minutes
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Serves
4
Author Notes
As picnic season approaches, I’m looking for any and all ways to eat in the great outdoors, even if that means throwing together a quick lunch during work and stepping outside to eat on my front stoop. I like to reach for recipes that are portable, quick, and easily adaptable. A “picnic food” needs to be one of three things: easy to graze on (like a charcuterie board), dippable (like chips and salsa), or handheld (like a sandwich).
A pita—firmly in the handheld category—is a great example of an already perfect picnic food, so I took it one step further by adding juicy sliced Boar’s Head FireSmith™ Flame Grilled Chicken Breast. The sliced chicken is joined by thick tomato slices, briny olives, meaty artichokes, and a duo of Boar’s Head Spreads: Greek Yogurt Tzatziki and Traditional Hummus. If you’re taking them on the go, I suggest storing the sauces and veggies separately so that picnic-goers can create the pita of their dreams (this also prevents any soggy pita pocket disasters). —Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with Boar’s Head. —The Editors
Ingredients
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4
(6-inch) pita breads, halved across the middle
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¼ cups
Boar’s Head Greek Yogurt Tzatziki, plus more to top
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¼ cups
Boar’s Head Traditional Hummus
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½
romaine lettuce heart, roughly chopped
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1 pound
Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
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¼ cups
Boar’s Head Crumbled Feta
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1
beefsteak tomato, halved and thinly sliced
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3 ounces
artichoke hearts, roughly chopped
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¼ cups
pitted Niçoise olives, roughly chopped
Directions
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Cut the pitas in half lengthwise. Open each pocket.
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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.
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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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