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Chicken Souvlaki Pita Pizzas – 2014 Dressing of the Year

Servings 4 Servings


  • 8 Mini pita pockets
  • 1 C. Grilled and chopped chicken breast
  • 1/2 C. Softened cream cheese
  • 1/4 C. Feta Dill dressing
  • 1/4 C. Feta cheese
  • Chopped lettuce tomato and kalamata olives


  1. Preheat oven to 350°F. Place the pita pockets on a baking sheet and toast for 10 minutes.
  2. Combine the cream cheese and Feta Dill dressing in a bowl and mix until well blended.

  3. Spread 1 Tablespoon of the dip onto each pita.
  4. Divide the chicken and feta amongst the pitas and top with lettuce, tomato and kalamata olives.
  5. Serve with a sprinkle of fresh oregano.

Recipe Notes

Courtesy of Litehouse, Inc. for recipe and photograph.