Wednesday, September 12, 2012

{MWW} Greek Chicken Pita Folds

When I was doing our meal planning for the week, I decided to incorporate some new recipes for our family to try as I was beginning to feel like I was making the same things over and over again.  I have an assortment of slow cooker recipe books that have been sitting in my basket of cook books that I finally got out to use for this week's meal inspiration.  I just love my slow cooker!  It makes life so much easier when I can prepare dinner during nap time and put it in the crock pot and have it ready to be served at meal time!

First up for dinner on Monday was Greek Chicken Pita Folds found in my Pillsbury Slow Cooker book.  I did a little research and located the recipe on their website as well. You can find it here:  Pillsbury Greek Chicken Pita Folds  Below you will find my tutorial and commentary on preparing this recipe.

Pillsbury photo documentation of the meal:
Greek Chicken Pita Folds

My photo documentation of the meal:

 Greek Chicken Pita Folds

1 medium onion, halved, sliced  
1 clove garlic, finely chopped
1 1/2 teaspoons lemon-pepper seasoning 
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground allspice
1 lb. boneless skinless chicken thighs 
4 pita bread folds
1/2 cup Yoplait 99% Fat Free plain yogurt {from 2-lb container}
1 plum {Roma} tomato, sliced 
1/2 medium cucumber, chopped {about 1/2 cup}

My commentary on ingredients:
I only used 1/4 of an onion as we are not huge fans of onion but knew it would give it good flavoring. I had never heard of lemon-pepper seasoning so we had to purchase it.  Under $3 in the spice section.  I didn't have chicken thighs so I used 3 chicken breasts instead.  I failed to read the packaging correctly and got pita bread instead of folds.  It still made a pocket to place food in but it was much thinner and a bit tougher I'd say.  Still tasted good though! I cut tomatoes and cucumber in small pieces as this  meals was served to our 1.5 year old.

{directly from the Pillsbury Slow Cooker book I own}

 Spray 3- to 4-quart slow cooker with cooking spray.  In cooker, mix onion, garlic, lemon
 pepper seasoning, oregano and allspice.  Add chicken; coat with seasoning mixture.

Cover; cook on Low heat setting for 6 to 8 hours.

About 10 minutes before serving, heat pita bread folds as directed on package.
Remove chicken from cooker; place on plate.  Shred chicken by pulling apart with 2 forks.

Stir yogurt into onion mixture remaining in the crock pot.

Spoon chicken onto warm pita breads. 

Spoon onion mixture, using slotted spoon, onto chicken.

Top with tomato and cucumber.

Fold pita breads in half to serve.


1 1/2 year-old son approved!

My commentary regarding directions:
I already had the mixture in the slow cooker when I reread that I was supposed to spray it.  So I didn't...and I'm sure that is why the edges were 'well done'.  I cooked it closer to 3 - 3.5hours on HIGH and checked to make sure the chicken was cooked before serving.  I find the easiest way to shred chicken is to place it on my 'meat only' cutting board and use a fork and knife.  When creating the sauce questioned why it was recommended to use a slotted spoon.  Maybe to not include the onion slices?  I thought the sauce was good and ate it as described in the original directions for my first serving. I then decided I wanted to try making it thicker {more like the sauce you would have on a gyro} so I added another 1/2 cup of yogurt.  It was very tasty both ways. I believe using 3 chicken breasts instead of the thighs might have yielded more meat as we had our initial meal, ate it as leftovers for a meal and we still have a bit of chicken left.  Maybe we should have used more for each sandwich?
Nonetheless, this recipe was husband and child approved and will be added to our meal rotation!  {score!}

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