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

Tender Chicken Pockets Recipe

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"I wanted to make weekend lunches more interesting, so I created this recipe that's now a favorite of ours," jots Beth Woodard in Jamestown, North Carolina. "Try it with a fruit salad on the side."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • 4 teaspoons Dijon mustard
  • 4 teaspoons mayonnaise, optional
  • 4 whole wheat pita pocket halves
  • 4 lettuce leaves
  • 1/2 cup sliced cucumber
  • 1/2 cup shredded cheddar cheese
  • Dash salt and pepper

Nutritional Facts

2 pita halves (prepared with reduced-sodium bouillon and reduced-fat cheese; calculated without mayonnaise) equals 396 calories, 11 g fat (5 g saturated fat), 83 mg cholesterol, 984 mg sodium, 40 g carbohydrate, 5 g fiber, 37 g protein.


  1. In a microwave-safe bowl, combine the chicken, water and bouillon. Cover and microwave on high for 3-4 minutes or until meat is no longer pink.
  2. Spread mustard and mayonnaise if desired on the inside of each pita half. Fill with lettuce, cucumber, chicken and cheese. Season with salt and pepper. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tender Chicken Pockets in Cooking for 2 Spring 2008, p37

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