Gluten Free Chicken Nugget Pita
This fun and easy weeknight dinner starts off with Bell & Evans Gluten-Free Breaded Chicken Nuggets. Cook them according to package instructions and set aside. Meanwhile, you’ll be making a salad with romaine, tomatoes, cucumber, kalamata olives, feta, and last but certainly not least – tzatziki sauce! Fill the pitas with the salad and cooked chicken nuggets, drizzle with additional sauce, and dinner is ready. How simple is that?
Source: Gluten Free & More Blog
Ingredients
- 1 (12 ounce) box Bell & Evans Gluten-Free Breaded Chicken Nuggets
- 1 cup chopped romaine lettuce
- ½ cup cherry tomatoes, halved
- ¼ cup chopped seedless cucumber
- ¼ cup pitted kalamata olives, halved
- ¼ cup crumbled feta cheese
- ½ cup tzatziki sauce, plus more for serving
- 4 gluten-free pitas
Preparation
- Cook the chicken nuggets according to the package directions.
- Combine the lettuce, tomatoes, cucumber, olives, and feta cheese in a mixing bowl. Add ½ cup tzatziki sauce and toss to combine. Fill the pitas with the salad, add the cooked chicken nuggets, and drizzle with more sauce.
These are a great summertime meal. I subbed in the Bell and Evans Grilled Diced Chunks instead of the chicken nuggets, but all of those fresh ingredients made it so refreshing. They’re easy to walk with too if you need something quick.