Preheat the oven to 400 degrees F and line one or two large baking sheet(s) with parchment paper; set aside.
Brush the pita rounds on the top and bottom with a good coating of olive oil (See Note). Cut each pita round into 6 to 8 wedges, equal in size. Arrange the wedges in a single layer on the prepared baking sheet(s). Sprinkle the pita bread with salt, to taste. Bake the pita chips in the preheated oven for about 4 to 5 minutes. Remove the sheet pan(s) flip the pita chips. Place the pan(s) back into the oven and continue to bake until toasted and golden brown; about 4 to 5 additional minutes. Remove from the oven and allow to cool before serving.
Meanwhile, add the shredded chicken, chickpeas, tomatoes, oregano, and Greek Seasoning to a large skillet over medium-high heat. Cook stirring occasionally until warmed through; about 10 minutes.
Top the pita chips with the chicken mixture, crumbled feta cheese, diced cucumber, red onion slices, olives, pecorino peppers, sweet mini peppers.
Serve with hummus, Greek yogurt or tzatziki sauce, if desired.
If you want thinner, crispier chips, opt to separate the pita rounds before brushing with oil and cutting the wedges. I found that leaving the rounds thick made the chips seem a lot sturdier without so much crunch. Recipe shortcut: Use store-bought chips instead of making them yourself, but in my opinion, the homemade pita chips are easy to make and so much better if you make them yourself!
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!