Chicken Pita Pockets Food

CHICKEN PITA POCKETS

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.

MOROCCAN CHICKEN PITA POCKETS

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.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

ROAST CHICKEN PITA POCKETS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
• Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
• Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

MEDITERRANEAN CHICKEN PITA POCKETS

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.

PITA CHICKEN

Steps:

• Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
• Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!

CITRUS-CHICKEN SALAD PITA POCKETS

Steps:

• Combine chicken, oranges and nuts in large bowl. Add mayo and parsley; mix lightly.
• Refrigerate 1 hour.
• Fill pita halves with lettuce and chicken mixture just before serving.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

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.