Chicken Ratatouille Pita

Rotisserie chicken has a great flavor and is so convenient! Make sure to peel the skin off to avoid too much fat!

Chicken Ratatouille Pita

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time




  • 2 Tablespoon Olive Oil

  • 3 Cloves Garlic, Minced

  • 2 Teaspoon Dried Parsley

  • 1 Eggplant, Diced into 1/2-inch Pieces

  • Salt, to Taste

  • 2 Zucchini, Sliced

  • 1 Large Onion, Sliced into Rings

  • 2 Cups Fresh Mushrooms, Sliced

  • 1 Green Bell Pepper, Sliced

  • 1 Skinless Rotisserie Chicken, Shredded

  • 1/2 Cup Colby Cheese, Shredded

  • 2-3 Tablespoon Tomato Sauce

  • 4 Pita Pockets


  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of tomato sauce. Spread zucchini in an even layer over top.
  • Bake for 45 minutes.
  • Toast pita pocket and melt Colby cheese on one of the inside surfaces. Stuff with cold shredded chicken and ratatouille (either hot or chilled). Fold and serve.

Recipe Video

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