CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
CHICKEN PITA POCKETS
Steps:
- 1. Blend salad dressing and dill in a small bowl. Set aside.
- 2. Cook chicken according to package directions. Dice.
- 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
- Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
CHICKETY-CHICK PITA POCKETS
Created for RSC Lucky #13: Shredded chicken & mashed chickpeas are the base for this super easy filling for pita pockets. Packed with good health & disguised as good flavor, the kids will never know it contains one of the healthiest foods on the planet! Can be eaten hot or cold & is great for brown bag lunches. Note: Prep time includes cooking the chicken. Cook time is for heating sandwiches, if desired.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 34m
Yield 4-6 sandwiches, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
- While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.
- When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
- Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
- Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.
- Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.
MEDITERRANEAN CHICKEN PITA POCKETS
These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
- In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
- Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
- Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
- If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.
CHICKEN PITTA POCKETS WITH HUMMUS DRIZZLE
Brilliant for snacks - just toast, stuff and eat!
Provided by Good Food team
Categories Main course, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Mix together the shredded chicken breast, cucumber strips, grated carrot and a handful of cress. Set to one side. Mix together the hummus with the natural or Greek yogurt. Lightly toast the wholemeal pitta breads, cut in half and split open. Stuff the chicken mixture into pitta pockets and top each with the hummus drizzle.
Nutrition Facts : Calories 596 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 2.76 milligram of sodium
MOROCCAN CHICKEN PITA POCKETS
Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.
Provided by carbsrfromhvn
Categories Moroccan
Time 30m
Yield 6 sandwiches, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
- Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
- After warming pita breads cut in half and loosen sides to create a pocket.
- Spread the inside of each pita with hummus.
- Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.
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