These are chicken-filled tortillas that are sauteed with garlic and peppers, topped with salad and vinaigrette dressing.
Any meats you like can be substituted for chicken and even seafood!
These can be made into wraps, open-faced, rolled for an appetizer, or topped like nachos!
It's a perfect lighter meal during the hotter months using all fresh vegetables.
They can even be made all vegetarian for my non-meat eater readers.
Great for brunches, lunches, and dinners or even taken on a daily picnic to the beach.
If you substitute a low-carb tortilla, you will even have another reason to enjoy a healthy meal to keep your summer body trimmed!
If you want more healthy style recipes to check out my Mini Pizza Zucchini Appetizers and my Italian Antipasto Escarole Salad.
Just check out the many suggestions for filling and toppings and scroll to the printable recipe card at the end.
Summer Meals
This is a great summer meal.
The best part is you can adapt this to any meat, seafood, or vegetables your family enjoys.
Change and adapt these into wraps, bowls, nacho style, and change them into a fun meal or snack.
This is a healthy light meal and the fastest lunch or dinner to whip up in less than 30 minutes.
Another idea is to roll them and slice them as an appetizer pinwheel!
Tips:
- Always warm the tortilla or bread using
- Drizzle just a little bit right before you serve these with a dressing
- If you have a favorite dressing other than suggested use that and adapt to your preference
- Any freshly chopped vegetable should be cut right before serving to preserve freshness
- Make the tortilla into rolls for appetizers
Ingredients You Will Need
Scroll down to the recipe card for measurements and instructions
- Chicken breast cubed
- zucchini cubed
- bell peppers diced
- cloves minced garlic
- olive oil
- Tortilla warmed or use pita bread
- oregano, parsley, garlic powder
- salt, pepper and cayenne pepper to taste
- Fresh Vegetable Topping:
- Shredded lettuce
- Chopped tomatoes
- Chopped cucumbers seeds removed
- kalamata olives sliced
- Feta cheese cubes or shredded Parmesan cheese
- Italian Homemade Salad Dressing Recipe:
- Extra Virgin Olive Oil
- fresh lemon juice
- fresh preferred, (dried when not available) basil leaves,
- parsley chopped,
- oregano,
- cloves of garlic
- dash cayenne pepper,
- salt and black pepper to taste
- grated Romano cheese
- good grade Balsamic Vinegar
Serving and Filling Suggestions:
- Homemade warm flour tortilla or use store-bought corn tortilla
- Make them open-faced rolled in a wrap or make my tortilla bowls
- Change them using black beans, rice, and chicken for a filling with the sour cream topping and salsa
- Instead of chicken use steak, pork, or loose meat cooked with the same ingredients
- Pita bread also makes a great open-faced sandwich or filled, try my homemade recipe
- Crumbled tortilla chips can be used in a bowl with the filling as nacho salad
Other Vegetables or Fruits To Use:
- Fresh Peas
- Radishes
- Sliced Apples
- Fresh Berries
- Chopped diced red onion
- Artichoke hearts
- Mixed bottled pickled vegetables drained
- Hot or Sweet Peppers
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More Recipes To Try
Copycat recipes
Air Fried Tacos
Fish Tacos
Panzanella Salad
Other Dressings To Try
Greek DressingRanch Dressing
Blue Cheese Dressing
Open-Faced Chicken Pita or Tortilla
Yield: 1
Prep time: 10 MCook time: 10 MTotal time: 20 M
This is a chicken with sauteed vegetables and fresh garden salad with dressing on either pita bread of a tortilla. This makes a great brunch lunch or light dinner. Perfect for beach days for a great snack also rolled up.
Ingredients:
- Chicken or Leftover Turkey Filling Flour Tortilla Recipe
- 3 boneless Chicken breast cubed or leftover turkey
- 1 zucchini cubed
- 2 bell peppers diced
- 1 or 2 cloves minced garlic
- olive oil
- Tortilla warmed or use pita bread
- Seasoning:
- 1/2 teaspoon oregano, parsley, garlic powder
- salt, pepper and cayenne pepper to taste
- Tomato and Cucumber Salad Topping:
- Shredded lettuce
- Chopped tomatoes
- Chopped cucumbers seeds removed
- 1/4 cup kalamata olives sliced
- Feta cheese cubes or shredded Parmesan cheese
- Italian Homemade Salad Dressing Recipe:
- 1/4 cup Extra Virgin Olive Oil
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon each of fresh preferred, (dried when not available) basil leaves,
- parsley chopped, dried oregano, and fresh chopped mint
- 2 cloves garlic or 1 teaspoon powder,
- dash cayenne pepper,
- salt and black pepper to taste, and 2 tablespoons grated Romano cheese
- 1/4 cup good grade Balsamic Vinegar
- Whisk all ingredients above for dressing in a bowl and set aside in a glass mason jar or plastic pouring container.
Instructions:
- Directions for the Chicken and Vegetables:
- Saute the chicken, peppers, zucchini, and garlic in a medium-sized pan with 2 tablespoons of olive oil.
- When the juices run clear in the chicken toss the seasonings in.
- Assembly:
- Warm the tortilla or pita bread in the oven for around 5 minutes on 400 degrees.
- Place the tortilla or pita on a plate, fill with some of the chicken mixtures.
- If you buy the extra-large tortilla you can make a wrap with the chicken filling instead of open-faced.
- Then top with the salad.
- Drizzle with salad dressing and roll up or leave open-faced. Enjoy!
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Disclosure: This recipe was posted in 2015, edited and re-published in 2020.