Get the latest Pitas recipes from Group Recipes. http://www.grouprecipes.com/tag/pitas Prepare a Mediterranean dish that is sure to please even the pickiest eater.The quick cooking chicken is ideal for a busy weeknight.You can use prepared Taziki sauce to make it even easier. My recipes http://www.grouprecipes.com/99433/skillet-chicken-souvlaki.html Easy and quick mole sauce. good over chicken or on tostadas. http://www.grouprecipes.com/95032/quick-mole-sauce.html SOUTHWESTERN SMOKED SALMON PITAS WITH CHIPOTLE SAUCE This is one I cut out of a magazine a few years back. I have never tried it but it sounds good so wanted to include in this collection. http://www.grouprecipes.com/89986/southwest-smoked-salmon-pitas-with-chipotle-sauce.html This was the result of an over-burdened fridge and pantry - and I couldn't have been happier with the results! Cream cheese in place of more traditional butter gives these a great "body" without the grease, and the hint of orange extract makes you go "hmm"! These cookies are so varied in texture that you'll be reaching for another before you know it... and why not? http://www.grouprecipes.com/79752/cupboard-cookies.html A crunchy sunflower seed, pumpkin seed and almond crust provides a hearty base for the rich and creamy pumpkin custard filling. You'll never miss the gluten or the doughy pastry! This is equally delicious frozen - one of my friends prefers it that way! http://www.grouprecipes.com/78727/gluten-free-double---pumpkin-pie.html I took advantage not only of my parsley and chives, but also used up a good handful of freshly roasted pumpkin and acorn squash seeds (they taste the same, just smaller!) in place of the pine nuts. A couple cloves of garlic and a splash of toasted sesame oil made the paste even richer-tasting, and the traditional parmesan rounded out the flavours and made it creamy and thick. So thick, in fact, that I had to thin it out with pasta water to serve it! http://www.grouprecipes.com/78462/pepita---parsley-pesto.html Greek inspired ingredients such as feta and olives combine in a delicious egg salad filling. This is a yummy twist on a classic lunchtime favourite! Enjoy any time of day. (i sometimes eat this for supper! *shhh* LOL) Feel free to substitute flavoured tortilla wraps for the pita bread. This makes an excellent wrap! http://www.grouprecipes.com/72373/greek-egg-salad-pita-sandwiches.html This recipe says that it will be a nice snack to serve with a pre-dinner drinks... unless you are serving another snack the serving size will be skimpy...this is from a little cook book call Mexican http://www.grouprecipes.com/68168/hot-and-sweet-chipotle-pumpkin-seeds.html 2 Pita pockets cut in halves counts as 4 servings. This is very good. I also use hamburger. http://www.grouprecipes.com/47135/tuna-in-pita-bread.html These beautiful pockets of fresh vegetables and feta are kissed with a light vinaigrette and are sure to please. Enjoy. Original recipe from Bon Appétit. http://www.grouprecipes.com/42469/greek-salad-pita-sandwiches.html