CHICKEN PITA RECIPES RECIPES

Name: Chicken Pita Pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 garlic clove, minced; 1/2 teaspoon salt; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips; 1 package (14 ounces) coleslaw mix; 2/3 cup mayonnaise; 12 whole wheat pita pocket halves

CHICKEN PITA POCKETS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Pita Pockets Recipe: How to Make It - Taste of Home image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 package (14 ounces) coleslaw mix
2/3 cup mayonnaise
12 whole wheat pita pocket halves

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, FatContent 26g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 29g protein.

GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT - TASTE …

Greek Grilled Chicken Pitas Recipe: How to Make It - Taste … image

I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breast halves
1/2 cup balsamic vinaigrette
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

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 chicken, discarding marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 801mg sodium, CarbohydrateContent 41g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

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{ "@type": "HowToStep", "text": "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." }

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