Chicken Pita Pockets
Total TimePrep/Total Time: 25 min.
- 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
- 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 Facts2 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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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!!
Mar 17, 2015
Surprising delicious combination of flavors! So easy to put together.
Mar 4, 2015
Nice simple meal!
Jun 16, 2014
Very easy and really good.