Pita crisps are baked in the oven until golden and topped with a super juicy Balsamic Dijon marinated chicken! We add a fresh tomato salsa and sun dried tomato spread to make these the best snackable lunch food yet.
Pita is all the rage over here in the Middle East! Watch it being made fresh by the hundreds in the Jerusalem shuk, or pick up a soft baggie of pita breads on your way home at the gas station. Pita is like the Israeli hot dog bun!
Today we are taking freshly made pita breads, toasting them and topping with all kinds of goodies. I make my own pita bread in mini using this pita bread recipe. It’s really simple and so much fun to watch puff up in the oven!
Toasted Pita Crisps
To make the pita crisps, you need mini pita bread, olive oil and salt. We first cut each pita in half through the center, and arrange them on a baking sheet cut side up. Then drizzle with olive oil, sprinkle with salt, and bake.
How long do pita crisps need to bake?
We bake our pita in a hot oven at 475ºF, so the pita chips only need 3-5 minutes to get crispy and golden.
Marinated Balsamic Dijon Chicken
Our main topping for these little flatbreads is a super juicy marinated chicken. For the marinade you will need:
- Balsamic Vinegar
- Brown sugar
- Soy Sauce
- Dijon Mustard(with seeds!)
- Red chili Pepper flakes
Simply combine all the ingredients and add your chicken breasts. The balsamic vinegar and lemon juice in the marinade tenderize the chicken so if you have the time, let it sit! For best results marinate overnight(did anyone say easy prep?!)
Once marinaded, sear the chicken breasts in a grill pan or cast iron skillet(affiliate link for the pan I use) until golden.
Slice into thin strips and your topping is ready!
Topping for Pita Flatbreads
This is where you can have a little fun and get creative! A whole plethora of toppings match with the chicken. Of course, we have our favorites. I love a good spicy sun dried tomato spread(store bought), and a fresh tomato salsa.
For the salsa we use:
- thinly sliced tomatoes
- fresh parsley
- crushed garlic
- lemon juice
- olive oil and salt
These crisps would be perfect for a Middle Eastern themed buffet table or a fun family lunch! However you serve them, you’re going to love these fun flatbreads! If you give this recipe a try, please leave a star rating with a comment below, and show us your pictures on Instagram.
Pita Crisps with Balsamic Dijon Chicken
Balsamic Dijon Chicken
- 1/4 cup balsamic vinegar
- 1/8 cup brown sugar
- 1/8 cup honey
- 1 TBSP oil, plus more for frying
- 1 TBSP soy sauce
- 1/2 TBSP dijon mustard, with seeds
- 1/2 tsp red chili pepper flakes
- 1/2 tsp black pepper
- 4 cloves garlic, crushed
- 1/2 lemon, juiced
- 4-6 chicken breasts or thighs, pounded to equal thickness
- 12 mini pita breads
- olive oil
Fresh Tomato Salsa
- 4 tomatoes, thinly sliced
- 4 TBSP fresh parsley
- 4-6 cloves garlic, crushed
- 1 lemon, juiced
- drizzle of olive oil
- pinch of salt
- jar of sundried tomato spread
Balsamic Dijon Chicken
- Prepare chicken: In a bowl or ziplock bag, add all marinade ingredients. Add chicken and marinate for at least 1 hour or overnight.
- Heat a grill pan or skillet and coat the bottom of the pan with oil. Once hot, add the chicken and cook for 9-10 minutes, flipping halfway, or until golden and cooked through(when sliced, the juices will run clear).
- Cut each chicken breast or thigh into strips, and set aside.
- Preheat oven to 475º F.Slice pitas in half though the pockets to create 24 thin rounds. Arrange on two non stick baking sheets(or a large baking sheet fitted with parchment.
- Drizzle with olive oil, sprinkle with salt, and bake for 3-5 minutes, until golden.
- In a bowl, combine all salsa ingredients.
- When ready to serve, spread each pita crisp with sundried tomato spread(or spread of choice). Add a spoonful of tomato salsa and about 3 chicken strips per crisp. Serve hot!