Meal Prep

Spinach Artichoke Chicken Stuffed Pitas

~ Carrie Tyler ~ 1 Comment
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Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half on a wood platter with filling oozing out.  In the back is a small bowl of crema.
Hand holding half of a Spinach Artichoke Chicken Stuffed Pita that's grilled. The other half is sitting on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Get ready for a crazy-delicious grilled, stuffed pita sandwich to surpass all other sandwiches!  You will never want to eat a pita that isn’t seared in butter again.  These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic are sauteed with chopped artichoke hearts, then fresh baby spinach is added and cooked down with broth.  Finally, shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling.  If that isn’t enough….the pitas are coated in butter and seared in a pan for a crispy, crunchy, and buttery outside.  As you bit through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

You’re welcome!

SO EASY TO MAKE AHEAD!

This is an incredibly easy-to-make recipe that you can prepare entirely ahead and then just grill off before dinner. A way to make this recipe – and many other recipes – even easier, is to use precooked chicken from the deli or rotisserie or leftover chicken.  Click here to get 30 More Leftover Protein Dinner Ideas

HEALTHY VEGGIES!

While this recipe definitely has some indulgent cheese, it’s also packed with healthy chicken and veggies.  Artichokes provide fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few!  I love to use artichokes in salads, but also cooking them in other dishes, such as Skillet Artichoke Chicken with Sun Dried Tomatoes.  One of my favorite appetizers to make ahead and serve to friends (or just me!) is Bruschetta Topping with Tomato, Artichoke, and Goat Cheese.

Everyone knows that spinach is good for you!  It provides Vitamins A, C, and K1, as well as protein, fiber, Iron, Folic Acid, and calcium.  My favorite recipes to add spinach to is Walnut Sauce with Ricotta and Spinach.  I also love it in Creamy Ground Chicken Tomato Soup!

Women need, on average, 50-60 grams of protein per day, though everyone’s exact needs are determined by a variety of factors including activity level.  This recipe delivers a whopping 46g of protein, so it’s a great way to get much of your daily protein needs!*  Scroll down to the bottom of the post for more on the nutrition content for this recipe.

*Consult with your medical provider for your specific dietary needs.

Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half, then stacked on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa.

You need a sheet pan to roast t…. and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR SPINACH ARTICHOKE CHICKEN PITAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The first thing you want to do is cook and shred the chicken. You can save time by buying already roasted or grilled chicken.  The deli will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

If you’re doing it from scratch, you can season with salt and pepper and bake them in a 400 F degree oven for 20 minutes or until internal temp reaches 165 degrees F.   When the chicken is cool enough to handle, shred it into bite-size pieces.

Next, prep the onion and garlic, as well as the artichoke hearts.  Clean the spinach leaves if needed.  Measure the salt and pepper.

Finally, mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside.

COOK & ASSEMBLE 

NOTE: You can make the filling ahead and store in the fridge to fill the pitas later. 

For the filling, the onions and garlic are sauteed and then the artichoke hearts and baby spinach are added. Cook until the spinach leaves wilt down. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick.

Hand adding minced garlic to cooking onions in a pan for the Spinach Artichoke Chicken filling that will be stuffed into pitas and then grilled.

Fresh Baby spinach overflowing in a pan as it starts to cook into the Spinach Artichoke Chicken filling. It will be the stuffing into pitas.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Remove from the heat and stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.

Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

RECIPE FAQS

Can I use pre-cooked chicken?

Yes!  You can use leftovers, so make sure to always think about how to use leftover chicken ahead of time.  Make one or two extra breasts so you have them on hand.  You can also buy already roasted or grilled chicken.  The deli counter will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

Can I use powdered garlic instead of fresh?

Fresh will always deliver the deepest flavor.  But if you only have garlic powder on hand, then you can use 1 teaspoon of garlic powder.

Can I make this ahead and freeze?

The Spinach, Artichoke, Chicken filling can be made in advance and frozen.  You can then defrost it in the refrigerator.  Once defrosted, make sure to remove any liquids that separated out and then stir the mixture well before adding to the pitas.  You could also fill the pitas and grill/sear them, then wrap individually in aluminum foil and freeze.  To reheat the stuffed pitas from the freezer, preheat the oven to 350 F degrees.  Take the wrapped pitas directly from the freezer to the oven and bake for 20 minutes until hot in the center.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half on a wood platter with filling oozing out.  In the back is a small bowl of crema.
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Healthy Spinach Artichoke Chicken Stuffed Pitas

These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic, chopped artichoke hearts, and baby spinach cooked down with broth.  Then shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling. Then the pitas are seared in a pan with butter for a crispy, crunchy, and buttery outside.  As you bite through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

Course Main Course
Cuisine American, Mediterranean
Keyword artichoke, chicken, healthy dinner, healthy lunch, pitas, sandwich, spinach
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 602 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 12 ounces Chicken Breasts boneless and skinless
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Filling

  • 1/2 cup Onion, diced
  • 1 clove Garlic, minced
  • 14 ounces Artichoke Hearts packed in water
  • 5 ounces Baby Spinach Leaves
  • 1 cup Chicken Broth
  • 2 Tablespoons Cornstarch
  • 1/2 cup Milk (I used 1%)
  • 8 ounces Shredded White Sharp Cheddar
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Other

  • 4 Pitas, 6-inch round
  • 2 Tablespoons Butter

Instructions

Prep Ahead Steps

  1. ROAST CHICKEN. Preheat the oven to 400 F degrees. Put the chicken breast on a baking sheet and rub with a drizzle of Olive Oil and dash of salt and pepper. Bake in the oven for 20 minutes or until internal temp reaches 165 degrees F. When the chicken is cool enough to handle, shred it with your fingers.

  2. MAKE SLURRY. Mix the cornstarch into cold milk until completely dissolved. Set aside.

  3. PREP VEGGIES. Dice the onion and mince the garlic. Chop the artichoke hearts.

    Prepped ingredients on counter for Spinach Artichoke Chicken Stuffed Pitas. From left top to right: chopped artichoke hearts, baby spinach leaves, diced onion, minced garlic, salt and pepper.

Cooking and Assembly Steps

  1. MAKE THE FILLING. To a preheated large skillet on Medium-Low, add the olive oil and then the onions. Cook for about 3 minutes, stirring so they don't burn. Add the garlic, artichoke hearts, and baby spinach. Cook while stirring gently for 3-4 minutes to wilt the spinach leaves. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Remove from the heat.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

  2. ADD CHEESE AND CHICKEN. While off the heat, stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

  3. FILL PITAS. Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

    Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.

  4. SEAR OR GRILL PITAS. Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

    Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

Recipe Video

Recipe Notes

  1. To save time on the chicken, you can of course use leftovers.  You can also usually find already grilled chicken at the deli counter.  Or you can buy a rotisserie chicken!  
  2. For the artichoke hearts, I used canned hearts in water. You can also use frozen, but thaw them out in the fridge the night before you use them.
  3. For the milk, I used 1%, but you can use any milk that you prefer.
  4. You can replace the cheddar cheese with manchego, jack, gruyere, gouda, or mozzarella.  All will work well.

Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.
~ Carrie Tyler ~ 2 Comments
Jump to Recipe
Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Welcome to Summer on a plate!  These Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema are fresh, bright, and delicious.  Succulent shrimp are seasoned with chili powder and cumin and then grilled to perfection.  Then they are layered into corn tortillas with creamy Refried Black Beans, a bright, sweet and savory Mango, red pepper, and jalapeno salsa.  Finally, as if this couldn’t get any better, creamy Chipotle Crema and tangy Cotija cheese are added. 

You can grill the shrimp outdoors during the Summer or cook indoors for a taste of Summer anytime!  This is a 30-minute family dinner you will love!

SHRIMP FOR FAST & HEALTHY DINNERS!

Shrimp is incredibly easy and FAST to cook for dinner, which makes it an ideal busy weeknight dinner option.  It only takes 5 minutes to cook shrimp in a frying pan or skillet or grill, about 2 minutes on each side.  You can also bake it in the oven for 10 minutes or less.

It’s also very versatile with a mild flavor, so it goes well in so many different recipes.  It tastes create hot or cold so works well in salads, pastas, rice dishes, and these Grilled Shrimp Tacos!

So, let’s talk about the health benefits of Shrimp! Shrimp is low in calories, yet provides a high amount of protein and healthy fats.  It also gives a variety of vitamins and minerals, as well as omega-6 and omega-3 fatty acids.  According to this article from Healthline, the primary antioxidant in shrimp, astaxanthin, “may help protect against inflammation by preventing free radicals from damaging your cells.  It has been studied for its role in reducing the risk of several chronic diseases.”

Here are some other delicious and easy-to-cook shrimp dinner recipes:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For kabobs, you do need skewers. I like metal ones vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. Flat skewers are also great so that the food doesn’t spin around. You can grill it on one side, then flip the skewer and the food flips too vs. rolls. Finally, LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here are some skewers that I really like!

I also like to use a large sheet pan (I use a 17×11) to place the skewers as I build them.

PREP-AHEAD STEPS FOR GRILLED SHRIMP TACOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below).

The salsa can be made a day in advance.  Any more than that, you risk it getting mushy.  Dice the mango and red pepper; add to a bowl. Finely dice the jalapeño; add half to the bowl. Add 1 tablespoon of the cilantro and juice of a lime. Mix. Add salt to taste.

Diced mango, red pepper, scallions, jalapeno, and cilantro on cutting board for Grilled Shrimp Tacos

Hand squeezing lime half over bowl of diced mango, red pepper, scallions, jalapeno, and cilantro for Grilled Shrimp Tacos
For the crema, add the sour cream, 1 tablespoon cilantro, and salt to a separate bowl. Add the juice from the other of half of lime. Mix to combine.  This can be made ahead up to 5 days and stored in the fridge.

Sour Cream, cilantro, and chipotle in adobo in a bowl for for Grilled Shrimp Tacos

Chipotle Lime Crema for Grilled Shrimp Tacos

In a tiny bowl, mix the chili powder, cumin, and salt for the shrimp.

Chili Powder, Ground Cumin, Garlic Powder, and salt in a bowl for Grilled Shrimp Tacos

If you are grilling the shrimp on an outdoor grill, skewer them. If you are grilling them on an indoor grill, you may not need to do this step. Drizzle over, then rub the shrimp with olive oil and sprinkle with seasoning to coat all sides. Store in the fridge covered until ready to cook.

Hand seasoning raw shrimp on skewers for Grilled Shrimp Tacos

Wrap the tortillas in aluminium foil for warming on the grill or in the oven.

Finally, make the Refried Black Beans for layering on the tacos!

COOK YOUR GRILLED SHRIMP & FINISH THE TACOS 

Preheat the oven to 400 F degrees. Add the wrapped tortillas to the oven for 5 minutes or until warmed through.
If needed, warm the refried black beans on low heat in a covered pot on the stove or in the microwave.

For the shrimp, preheat the grill to Medium-High heat. Cook the shrimp for 2 minutes, then flip them and cook for another 1-2 minutes max. Remove from the grill to a plate.

Shrimp skewers grilling on outdoor grill for Grilled Shrimp Tacos

To serve in warmed tortillas, add 2-3 tablespoons of refried black beans, 3 shrimp, Mango salsa, Cotija Cheese, and Chipotle Lime Crema. Garnish with cilantro. Enjoy!

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

 

RECIPE FAQS

Can frozen shrimp be used for this recipe?

Yes, you can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.

How do you remove the tails from raw shrimp?

To remove the tails from raw shrimp, hold the shrimp in one hand and place fingers from the other hand on the start of the tail shell and pinch to push out the shrimp meat.

Hand pinching off the tail from a raw shrimp with more shrimp on the plate for Grilled Shrimp Tacos

Tail removed from a raw shrimp with more shrimp on the plate for Grilled Shrimp Tacos

Can I cook the shrimp in a frying pan or oven?

Preheat the pan on high heat.  Add a teaspoon or more of olive oil and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove the shrimp to a plate.

How early can the shrimp be cooked?

The shrimp in this recipe can be served hot or room temperature.  Therefore, you can cook the shrimp up to 1 hour ahead.  Any more than 1 hour, you really need to refrigerate the shrimp to prevent bacteria.  Shrimp is not a great contender for reheating. They are so delicate that they can easily get overcooked and then get rubbery. This is what happens when you reheat them. If you do need to reheat them, do so on very low heat in the stove and remove from the heat immediately when they are warm.

ENJOY!  😍 Carrie

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.
5 from 1 vote
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Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema

These Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema are fresh, bright, and delicious.  Succulent shrimp are seasoned with chili powder and cumin and then grilled to perfection.  Then they are layered into corn tortillas with a bright, sweet and savory Mango, red pepper, and jalapeno salsa.  Finally, as if this couldn't get any better, creamy Chipotle Crema and tangy Cotija cheese are added.  You can grill the shrimp outdoors during the Summer or cook indoors for a taste of Summer anytime!  This is a 30-minute family dinner you will love!

Course Main Course
Cuisine Mexican
Keyword grilled shrimp, shrimp, shrimp skewers, shrimp tacos, tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CHIPOTLE LIME CREMA

  • 1 cup sour cream
  • 1-2 teaspoons Minced Chipotle Peppers in Adobo Sauce (or Ground Chipotle Pepper)
  • 1 tablespoon Cilantro
  • 1/2 Lime, juiced
  • ½ teaspoon Salt

MANGO SALSA

  • 1 Mango, diced
  • ½ cup Red Pepper, diced
  • ½ -1 Jalapeño, seeded
  • 1 Scallion
  • 1 tablespoon Cilantro, chopped
  • 1 Lime, juiced
  • Salt to taste

OTHER

  • 1 pound Raw Shrimp size 26-30/lb, cleaned and tails removed
  • 1-2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Chili Powder
  • ½ teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder
  • ¼ teaspoon Salt
  • 12 Corn Tortillas
  • 1/2 cup Cotija Cheese
  • 1 cup Refried Black Beans (See Notes for Recipe Link)
  • 1 tablespoon Cilantro, chopped

Instructions

Prep Steps

  1. PREP CILANTRO. Rough chop 3 tablespoons cilantro (1 for salsa, 1 for crema, 1 for garnish).

  2. MAKE CREMA. Add the sour cream, 1 tablespoon cilantro, and salt to a small bowl. Add the juice from half of a lime. Mix to combine.

    Sour Cream, cilantro, and chipotle in adobo in a bowl for for Grilled Shrimp Tacos

  3. MAKE SALSA. Dice the mango and red pepper; add to a separate medium bowl. Finely dice the jalapeño; add half (or more!) to the bowl. Add 1 tablespoon of the cilantro and juice of a lime. Mix. Add salt to taste.

    Hand squeezing lime half over bowl of diced mango, red pepper, scallions, jalapeno, and cilantro for Grilled Shrimp Tacos

  4. MAKE BEANS. Make the refried black beans according to the recipe.

    Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.
  5. PREP TORTILLAS. Wrap the tortillas in aluminium foil for warming on the grill or in the oven.
  6. PREP THE SHRIMP. In a tiny bowl, mix the chili powder, cumin, and salt for the shrimp. If you are grilling the shrimp on an outdoor grill, skewer them. If you are grilling them on an indoor grill, you may not need to do this step. Drizzle over, then rub the shrimp with olive oil and sprinkle with seasoning to coat all sides. Store in the fridge covered until ready to cook.
    Hand seasoning raw shrimp on skewers for Grilled Shrimp Tacos

Cooking Steps

  1. WARM TORTILLAS. Preheat the oven to 400 F degrees. Add the wrapped tortillas to the oven for 5 minutes or until warmed through.
  2. WARM BEANS. If needed, warm the refried black beans on low heat in a covered pot on the stove or in the microwave.
  3. GRILL THE SHRIMP. Preheat the grill to Medium-High heat. Cook the shrimp for 2 minutes, then flip them and cook for another 1-2 minutes max. Remove from the grill to a plate.
    Shrimp skewers grilling on outdoor grill for Grilled Shrimp Tacos

  4. To serve in warmed tortillas, add 2-3 tablespoons of refried black beans, 3 shrimp, Mango salsa, Cotija Cheese, and Chipotle Lime Crema. Garnish with cilantro. Enjoy!

    Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Recipe Notes

  1. Shrimp – you can use fresh or frozen shrimp for this recipe.  If using frozen, place in the fridge to thaw out 24 hours ahead of cooking.
  2. Refried Black Beans – see my each recipe for this!