Chicken And Rice Pita Pockets Recipes

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.

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.

Steps:

• Preheat the oven to 300 degrees F.
• Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
• In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
• To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
• For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Steps:

• Cook and drain broccoli.
• In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
• In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
• Refrigerate for at least 1 hour to blend.
• To serve, spoon approx 1/2 cup mixture into each pock bread half.

Steps:

• In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

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.

Steps:

• Dice the chicken breast into small cubes. Mix the lime juice, cumin, coriander, turmeric and mint in a bowl. Coat the chicken in the mixture and marinate in the fridge for 24 hours (you can do it without marinating for very long if you like).
• Chop up the lettuce, tomatoes and cucumber into small pieces and put them into a bowl.
• Mix the houmous and Greek yoghurt in a bowl.
• Fry the chicken in a big frying pan. The lime juice will come out of the chicken, so keep frying until it's all reduced.
• Warm the pitta pockets in a toaster and open them (take care not to let the steam burn your hand!). In the picture shown, I used large pittas, so I cut them in half instead.
• Stuff in the ingredients however you like. I prefer to coat the inside of the pittas with the houmous/yoghurt and then layer the ingredients, but if you're preparing many for a large party, it's much quicker to mix all the ingredients together and spoon the mixture into the pockets.
• Get stuck in and don't forget the paper towels - it can get very messy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.