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.
CHICKETY-CHICK PITA POCKETS
Created for RSC Lucky #13: Shredded chicken & mashed chickpeas are the base for this super easy filling for pita pockets. Packed with good health & disguised as good flavor, the kids will never know it contains one of the healthiest foods on the planet! Can be eaten hot or cold & is great for brown bag lunches. Note: Prep time includes cooking the chicken. Cook time is for heating sandwiches, if desired.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 34m
Yield 4-6 sandwiches, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
- While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.
- When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
- Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
- Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.
- Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
CURRIED CHICKEN PITA POCKETS
I like to prepare these sandwiches for special luncheons. Everyone who tries them raves about the refreshing combination of tender chicken, flavorful curry and cool grapes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Stir in chicken, grapes and celery; refrigerate. Just before serving, add almonds. Stuff about 1/4 cup into each pita half.
Nutrition Facts : Calories 401 calories, Fat 19g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 481mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN PITA POCKETS
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
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
EGGWHITE VEGGIES AND PITA POCKETS
Khyati's Health-O-Meter Says: The humble egg salad sandwich has been given a face lift with this pita pocket version. This is a super fancy healthy dish with high protein content.
Provided by nutritionbalance
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Step 1.
- Heat oil in non-stick pan. Add mushroom, asparagus, garlic and salt. Cover and cook for 5 mins or until they are tender.
- Step 2.
- Stir occasionally. Add egg whites and cook without stirring until edges and bottom are set. Once it is set, scrambled it continuously.
- Step 3.
- Divide the egg mixture and add in the pita pocket. Drizzle oil on a non-stick pan and heat the pita bread from both side.
Nutrition Facts : Calories 122, Fat 0.6, SaturatedFat 0.1, Sodium 250.2, Carbohydrate 19.5, Fiber 1.7, Sugar 1.7, Protein 9.8
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