Chicken Pita Pockets Recipe
Chicken Pita Pockets Recipe photo by Taste of Home

Chicken Pita Pockets Recipe

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If everybody's hungry and you're crunched for time, reach for pitas. Just slice them open, fill them up and go. Save even more time with chicken tenders. —Jacqueline Parker, Colorado Springs, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 garlic clove, minced
  • 3/4 teaspoon salt, divided
  • 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

Directions

  1. In a large bowl, mix oil, thyme, paprika, garlic and 1/2 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes.
  2. 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. Yield: 6 servings.
Originally published as Chicken Pita Pockets in Simple & Delicious June/July 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Pita Pockets

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Reviewed Jun. 16, 2014

"Very easy and really good."

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