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Tender Chicken Pockets

 Tender Chicken Pockets
"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."
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tender Chicken Pockets (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.