Curried Chicken Pita Pockets Food

CURRIED CHICKEN PITAS

Curried Chicken Pitas image

These pitas are a nice change of pace that pack a satisfying punch. Chicken, pecans and touches of honey and curry make this festive favorite just as tasty when wrapped in tortillas or served over crisp greens. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1 tablespoon honey
1 teaspoon curry powder
2 cups cubed cooked chicken
1 cup halved green grapes
1/2 cup chopped pecans
4 green onions, chopped
8 pita pocket halves
8 lettuce leaves

Steps:

In a bowl, combine mayonnaise, honey and curry powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 cup chicken mixture into each.

Nutrition Facts : Calories 655 calories, Fat 39g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 537mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 28g protein.

CURRIED CHICKPEA SALAD PITAS

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CURRIED CHICKEN POCKETS

Curried Chicken Pockets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil, plus more for brushing
1 shallot, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon grated peeled ginger
1 clove garlic, grated
1 cup shredded rotisserie chicken (skin removed)
1/4 cup frozen peas, thawed
1/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
1 (11-ounce) tube refrigerated French bread dough
1 large egg

Steps:

Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

CHICKEN AND RICE PITA POCKETS

Chicken and Rice Pita Pockets image

Make and share this Chicken and Rice Pita Pockets recipe from Food.com.

Provided by mom_of_4

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cooked rice
1 cup cooked broccoli
1/4 cup sliced olive
1 1/2 cups cooked chicken, cubed
2 -3 hard-boiled eggs
6 slices cooked bacon, chopped
2 green onions, sliced
1/2 cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
1/8 teaspoon celery seed

Steps:

Combine the dressing ingredients and set aside.
Combine the rest of the ingredients as listed and add the dressing mixture and mix together.
Scoop into the pita pockets.
Top with cheese, tomatoes, and lettuce.

Nutrition Facts : Calories 269.1, Fat 14.8, SaturatedFat 3.4, Cholesterol 110.8, Sodium 440.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3.8, Protein 15.5