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Chicken Pita Pockets

Total Time

Prep/Total Time: 25 min.


6 servings

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
Chicken Pita Pockets Recipe photo by Taste of Home
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  • 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


  1. 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.
  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.

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.

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