Mozzarella Veggie Pitas

Mozzarella Veggie Pitas

Option: Use two forks to pull 1 cup store-bought rotisserie chicken and add to pitas.


  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon butter
  • 1 (20 ounce) package refrigerated diced potatoes with onion
  • 1/2 cup sour cream
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dry mustard
  • 2 tablespoons dill relish
  • 2 tablespoons green onions, chopped
  • 1 (12 ounce) package broccoli slaw
  • Salt and pepper
  • 3 pitas, cut in half
  • 1 cup shredded Wisconsin mozzarella cheese


  1. In medium skillet, heat oil and butter over medium-high heat.
  2. Add potatoes and cook until golden and crisp, 12 to 15 minutes, turning as necessary.
  3. Meanwhile, in medium bowl, whisk together sour cream, cider vinegar and dry mustard.
  4. Stir in relish and green onions; mix well.
  5. Stir in broccoli slaw.
  6. Season with salt and pepper.
  7. Stuff each pita half with potatoes, top with broccoli slaw then with mozzarella cheese.

Yield: 6 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin