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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


  • 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 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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  • 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.