Warm the mini pitas in the oven or in a pan until lightly toasted. Tip: Warming them makes them softer and easier to fill.
Slice the tomatoes, cucumber, and chicken breast. Tip: Slice the vegetables thinly so they fit well into the small pitas.
Prepare different fillings: one with hummus + roasted chickpeas + cucumber, another with yogurt sauce + grilled chicken + tomato, and a third with grilled eggplant + feta cheese. Tip: This way you get a variety of bites from one batch.
Fill the pitas with the different combinations, then serve fresh, cold, or warm. Tip: Perfect choice for a party or a welcome snack.
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