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Let's make the best chicken pita pocket sandwiches right in the comfort of your home. This is an easy-peasy recipe, just make chicken filling, chop some veggies, assemble sauces, and you are ready to enjoy a light yet scrumptious sandwich.
I don’t know about you, but I love pita bread. They are absolutely delicious and light, and make excellent bread for sandwiches. I bake my own pita bread (recipe is here) and love the whole process.
These BBQ chicken quesadillas and spicy chicken sandwiches also make great dinner recipes.
Ingredients
To make a pita chicken sandwich, you need a few components. You can prepare these ahead of time, and whenever hunger strikes, you can assemble them.
- Pita Bread
- Sauces: mustard, ketchup, mayonnaise, chili garlic sauce, or sriracha.
- Chicken filling
- Veggie filling: cabbage, capsicum, onion, tomato, and vinaigrette
- Tzatziki sauce, yogurt, or Mayonnaise
How to make it?
Chicken Filling
- Cut the chicken breast into small, bite-sized strips and place them in a wide bowl.
- Add the marination ingredients to the chicken mix.
- Set aside for 20-30 minutes and let the marinade boost the flavors of the chicken and tenderize it.
- Cook chicken in a covered pan for 10 minutes on medium heat. Then remove lids and burn excess moisture on high heat. We need juicy and moist chicken, set aside.
Veggie Filling
- Slice veggies and gather in a large mixing bowl.
- Add the ingredient of vinaigrette to the salad and mix well. The veggie filling is ready.
- Take the ingredients of the sauce in a bowl, mix well.
- Do a taste test, adjust if needed.
Assemble
Open a pita pocket and place the veggie filling first. Then top it with Tzatziki sauce. Now add the chicken filling and top it with the dip sauce.
You may add olive slices and jalapenos to taste. Serve warm pita chicken pocket and enjoy it! This filling can actually be great for my Chicken Bread Recipe as well.
Variations
The combination with the pita sandwich is endless. Here are a few suggestions to substitute the chicken.
- Leftover chicken like rotisserie
- Leftover mince
- Sausages slices
- Falafel
- Cooked meatballs
I tried to use the most common veggies that are available easily. You can use bell peppers of any color to make this chicken pita pocket. Leftover salads, jalapeño, olive slices, pineapple, avocado slices, sliced romaine or iceberg can be used too.
Recipe FAQs
You can refrigerate the chicken filling for 2 days and freeze for 2 months.
The dip sauce stays well in the fridge for 1 month or more until it retains its taste and color.
If you like the earthy flavor of wheat. Bran pita bread will be tasty and delicious choice.
Garlic-flavored greek yogurt or garlic mayonnaise or even sour cream will make a good switch. Consider using pickled or fresh cucumbers as well in the sandwich.
Hungry for snacks? Check these!
If you try this Chicken Pita Pocket recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Chicken Pita Pockets
Ingredients
- 500 grams boneless chicken, cut into thin 1 inch strips
MARINADE
- 1 cups yogurt
- ⅓ cup cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon Kashmiri chili powder or paprika
- 1 tablespoon red chili flakes, adjust to heat preference or skip
- 1½ teaspoon salt
- ½ tablespoon minced garlic
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
Veggies
- ¾ cup sliced onions
- ¾ cup sliced cabbage
- ½ cup tomatoes
- ½ cup capsicum, any color you like
- 2 tablespoon vinegar
- ½ tablespoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1¼ cup tzatziki sauce, half of this recipe, optional
- 5 pita breads, cut in to halves to make 10 pita pockets (half of this recipe)
Instructions
- Take chicken in bowl and mix all the ingredient of marinade in it. Set aside for 20 -30 minutes.
- Transfer chicken in a pan. Cover and cook chicken on medium heat for 10 minutes until tender. Then remove lid and burn any excess water. We need dry but moist chicken.
- Mix all the ingredients for veggie filling in a large mixing bowl and set aside.
- Now mix all the ingredient of dip sauce in a bowl, set aside.
To Assemble
- To serve, open a pita pocket and fill it with the veggie filling first. Then top it with Tzatziki sauce.
- Now add the chicken filling and top it with dip sauce. Add olive slices and jalapenos (if using) and serve.
Zahra says
I made them they were too good! In start Some pita didnt puff but then played with my oven temp & rest puffed I kept two they puffed well three pita dint work as my oven temp might not reaching on the third pita. Thank you
Mariam Sodawater says
Hi, so you tried my pita bread recipe and then also tried this chicken pita pockets recipe? If you did that a big thumbs up to you as most people look for short cuts. And I bet even if pita bread doesn’t puff they still taste batter than store bought. And you can always roll them like shawarma.
Umm-e-Aimen Taaha says
I like to add some other veggies also, so I added few other seasonal veggies and little french fries, over all the spice level and taste is perfect.
Pita bread turns perfectly soft and amazing
Recipe 52 says
Thanks a lot for the lovely feedback. I'm really glad you liked it.