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Chicken Cobb Salad Pita Sandwiches

A great way to use up leftover chicken for a fun, take on the classic Cobb salad and a quick dinner. Serve with Parmesan Ranch.
Prep Time15 mins
Total Time15 mins
Course: main dish
Servings: 4 sandwiches
Author: Lindsey Johnson

Ingredients

  • 4 whole wheat pitas or flatbreads
  • 2 cups baby spinach
  • 1 cup leftover chicken cubed or sliced
  • 1/2 cup corn kernels
  • 1/4 cup black olives sliced
  • 1/4 cup sun-dried tomatoes chopped or sliced
  • 1/4 cup green onions thinly sliced
  • Parmesan Ranch Spread for serving

Instructions

  • Gently warm pitas or flatbreads, if desired. If using pitas, cut in half and carefully pry open the pocket, if desired.
  • Divide the baby spinach and other toppings between the four breads (or eight halves). Serve immediately with the Parmesan Ranch Spread on the side. Or alternatively, drizzle over the filling.