Best 8 Chickety Chick Pita Pockets Recipes

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"Chickety chick pita pockets" are a fun and delicious meal that can be enjoyed by people of all ages. They are a great way to use up leftover chicken, and they can be made in just a few minutes. Pita pockets are also a good source of fiber and protein, making them a healthy choice for a quick meal. There are many different ways to make "chickety chick pita pockets", and you are sure to find one that you love. With a variety of ingredients and flavors to choose from, you can create a pita pocket that is perfect for your taste. Read on to discover the best recipes for making "chickety chick pita pockets"!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PITA POCKETS



Chicken Pita Pockets image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.

CHICKEN AND ARUGULA PITA POCKETS



Chicken and Arugula Pita Pockets image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  • In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
  • To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
  • For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY



Pita Pizza Pockets 4 Ways Recipe by Tasty image

These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!

Provided by Chris Salicrup

Categories     Lunch

Time 35m

Yield 8 servings

Number Of Ingredients 20

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
  • Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
  • Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
  • Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
  • Bake the pita pizzas for 10 minutes, until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

CHICKETY-CHICK PITA POCKETS



Chickety-Chick Pita Pockets image

Created for RSC Lucky #13: Shredded chicken & mashed chickpeas are the base for this super easy filling for pita pockets. Packed with good health & disguised as good flavor, the kids will never know it contains one of the healthiest foods on the planet! Can be eaten hot or cold & is great for brown bag lunches. Note: Prep time includes cooking the chicken. Cook time is for heating sandwiches, if desired.

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 34m

Yield 4-6 sandwiches, 4-6 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breast halves
1/2 cup chicken broth
1/2 cup white wine (I used a Riesling)
water
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
4 teaspoons lime juice (approximately the juice of 1 small lime)
2 teaspoons olive oil
1 teaspoon soy sauce (I use low sodium)
2 teaspoons honey
6 drops Tabasco sauce (optional)
1 teaspoon garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
4 tablespoons parmesan cheese, shredded (not grated)
1 (8 ounce) can tomato sauce
6 pita pockets (I used homemade)
fresh lettuce leaf

Steps:

  • Preheat oven to 350°.
  • Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
  • While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.
  • When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
  • Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
  • Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.
  • Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.

CHICKEN PITA POCKETS



Chicken Pita Pockets image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 Tyson Grilled and Ready Breast Fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup mushrooms, fresh; sliced
1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
4 large pita bread pockets, halved

Steps:

  • 1. Blend salad dressing and dill in a small bowl. Set aside.
  • 2. Cook chicken according to package directions. Dice.
  • 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
  • Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.

MOROCCAN CHICKEN PITA POCKETS



Moroccan Chicken Pita Pockets image

Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.

Provided by carbsrfromhvn

Categories     Moroccan

Time 30m

Yield 6 sandwiches, 4-6 serving(s)

Number Of Ingredients 13

1 (12 ounce) package pita bread
1 (8 ounce) container hummus
1 1/2 lbs chicken tenders
1 green bell pepper, sliced thin
1 small vidalia onion, sliced thin
4 plums, pitted and sliced thin
1 pinch turmeric
1 pinch ginger
1 pinch paprika
1 pinch coriander
salt and pepper
olive oil
chopped fresh parsley

Steps:

  • Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
  • Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
  • After warming pita breads cut in half and loosen sides to create a pocket.
  • Spread the inside of each pita with hummus.
  • Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.

CHICKEN SAUSAGE PITA POCKETS



Chicken Sausage Pita Pockets image

Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. -Christina Price, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 teaspoons olive oil, divided
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
1 cup sliced fresh mushrooms
1 small onion, halved and sliced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
3 tablespoons chopped fresh basil
8 whole wheat pita pocket halves, warmed
Optional: Sliced tomato and plain Greek yogurt

Steps:

  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

Nutrition Facts : Calories 376 calories, Fat 16g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 736mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

TROPICAL CHICKEN SALAD PITA POCKETS



Tropical Chicken Salad Pita Pockets image

Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.

Provided by DOJAGRAM

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11

1 (5 ounce) package mixed salad greens
1 (6 ounce) package diced cooked chicken
½ cup fresh pineapple chunks
½ cup seedless red grapes, halved
½ cup cherry tomatoes, halved
½ cup fresh blueberries
1 teaspoon salad seasoning mix (such as Mrs.Dash®)
½ cup mayonnaise
¼ cup honey
3 tablespoons slivered almonds
6 pita bread rounds, split

Steps:

  • Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
  • Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g

Tips:

  • Choose the right pita bread: Look for fresh, soft pita bread that's free from tears or holes. You can find pita bread in the bakery section of most grocery stores.
  • Warm the pita bread before filling: This will make the bread more pliable and easier to fill. You can warm the pita bread in the microwave for a few seconds or in a preheated oven at 350 degrees Fahrenheit for a few minutes.
  • Don't overfill the pita pockets: Otherwise, they'll be difficult to eat. Fill the pita pockets with just enough ingredients so that they can be easily folded in half.
  • Use a variety of ingredients: Get creative with your fillings! You can use anything from chicken and vegetables to cheese and hummus. Just make sure that the ingredients complement each other and that they're not too wet or dry.
  • Serve the pita pockets immediately: Pita pockets are best when they're served fresh. If you're making them ahead of time, store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to serve, reheat them in the microwave or oven until they're warmed through.

Conclusion:

Pita pockets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be filled with a variety of ingredients, making them a great option for picky eaters. So next time you're looking for a quick and easy meal, give pita pockets a try!

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