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Pecos Pitas with Pistachios

Pecos Pitas


Vegetarian Filling

  • 1 (11 ounce) can Mexicorn, drained
  • 2 medium zucchini, diced (1/2 pound)
  • 1 to 2 tablespoons canned diced green chiles (or jalapenos, if preferred)
  • 1 cup coarsely chopped California pistachios
  • Iceberg lettuce leaves
  • 1 large tomato, thinly sliced
  • 1 cup canned black beans or red kidney beans
  • 4 pita pocket breads

Cumin Vinaigrette

  • 1/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cumin seed

Chicken Filling

  • 2 cups shredded cooked or canned chicken
  • 1/2 cup coarsely chopped California pistachios
  • Lime Vinaigrette
  • 4 pita bread rounds
  • 1 cup julienne pared jicama or pared, seeded cucumber
  • 1 avocado, peeled, seeded and sliced
  • 1/2 cup bottled roasted red pepper or pimiento

Lime Vinaigrette

  • 1 cup low-far or nonfat bottled Italian salad dressing
  • 1 tablespoon grated lime peel
  • 2 tablespoons lime juice


  1. Vegetarian Pitas: Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette.
  2. Warm pita pockets in 350 degrees F oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of beans to each.
  3. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
  4. Cumin Vinaigrette: Combine vegetable oil, cider vinegar, sugar and cumin seed in measuring cup. Stir vigorously to blend.
  5. Chicken Pitas: Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten.
  6. Warm pita pockets in 350 degree F oven for about 3 minutes, then halve and fill with chicken mixture.
  7. Add jicama, avocado and red pepper.
  8. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
  9. Lime Vinaigrette: Mix Italian salad dressing with grated lime peel and lime juice. Shake to blend.

Makes 8 servings.

Nutritional Analysis Amount per Serving: Calories 310; Total Fat (g) 15; Saturated Fat (g) 2; Monounsaturated Fat (g) 5; Cholesterol (mg) - Sodium (mg) 510; Potassium (mg) 470; Total Carbohydrate (g) 37; Dietary Fiber (g) 6; Protein (g) 10

% Daily Value: Vitamin A 6; Vitamin C 10; Calcium 6; Iron 15; Vitamin E 25; Thiamin 25; Vitamin B-6 20; Folate 20; Phosphorus 15; Magnesium 15; Zinc 6; Copper 15; Selenium 15; Manganese 30

Recipe and photograph courtesy of the California Pistachio Commission.


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