Save on Pinterest

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
  • 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
  • 1/2 teaspoon salt
  • 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

  • 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
2 filled pita halves: 486 calories, 26g fat (4g saturated fat), 64mg cholesterol, 687mg sodium, 36g carbohydrate (4g sugars, 5g fiber), 29g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • meaganteal
    Jul 31, 2015

    Quick meal!! I baked the chicken and used whole wheat low carb wraps since that is what we had. Very good meal for a weeknight!!

  • mblewis
    Mar 17, 2015

    Surprising delicious combination of flavors! So easy to put together.

  • jstowellsupermom
    Mar 4, 2015

    Nice simple meal!

  • ColleenaG
    Jun 16, 2014

    Very easy and really good.