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Chicken Sausage Pita Pockets

Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Colorado Springs, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 6 teaspoons olive oil, divided
  • 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
  • 1 cup sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 3 tablespoons chopped fresh basil
  • 8 whole wheat pita pocket halves, warmed
  • Optional: Sliced tomato and plain Greek yogurt


  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
  • In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.
  • Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.
Nutrition Facts
2 filled pita halves: 376 calories, 16g fat (3g saturated fat), 70mg cholesterol, 736mg sodium, 39g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
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