Best 8 Curried Chicken Pita Pockets Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to preparing delectable curried chicken pita pockets. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, these flavorful pockets will tantalize your taste buds. Discover the art of combining aromatic spices, succulent chicken, creamy yogurt, and crisp pita bread to create a harmonious symphony of flavors. With step-by-step instructions, helpful tips, and variations, this article equips you with the knowledge and inspiration to craft the perfect curried chicken pita pockets that will leave you and your loved ones craving more.

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

CURRIED CHICKEN PITAS



Curried Chicken Pitas image

These pitas are a nice change of pace that pack a satisfying punch. Chicken, pecans and touches of honey and curry make this festive favorite just as tasty when wrapped in tortillas or served over crisp greens. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup mayonnaise
1 tablespoon honey
1 teaspoon curry powder
2 cups cubed cooked chicken
1 cup halved green grapes
1/2 cup chopped pecans
4 green onions, chopped
8 pita pocket halves
8 lettuce leaves

Steps:

  • In a bowl, combine mayonnaise, honey and curry powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 cup chicken mixture into each.

Nutrition Facts : Calories 655 calories, Fat 39g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 537mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 28g protein.

CURRIED CHICKEN PITA POCKETS



Curried Chicken Pita Pockets image

I like to prepare these sandwiches for special luncheons. Everyone who tries them raves about the refreshing combination of tender chicken, flavorful curry and cool grapes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

3/4 cup mayonnaise
1 teaspoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 small onion, finely chopped
2-1/2 cups cubed cooked chicken
1-1/2 cups halved seedless green grapes
3/4 cup chopped celery
1/2 cup sliced almonds
20 pita pocket halves

Steps:

  • In a large bowl, combine the first five ingredients. Stir in chicken, grapes and celery; refrigerate. Just before serving, add almonds. Stuff about 1/4 cup into each pita half.

Nutrition Facts : Calories 401 calories, Fat 19g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 481mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

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.

CURRIED CHICKEN POCKETS



Curried Chicken Pockets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil, plus more for brushing
1 shallot, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon grated peeled ginger
1 clove garlic, grated
1 cup shredded rotisserie chicken (skin removed)
1/4 cup frozen peas, thawed
1/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
1 (11-ounce) tube refrigerated French bread dough
1 large egg

Steps:

  • Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
  • Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
  • Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

CURRIED CHICKEN SALAD PITA SANDWICHES



Curried Chicken Salad Pita Sandwiches image

Categories     Sandwich     Chicken     No-Cook     Picnic     Quick & Easy     Yogurt     Lunch     Mayonnaise     Curry     Lettuce     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup mayonnaise
6 tablespoons plain nonfat yogurt
2 1/4 teaspoons red curry powder
3 cups finely diced chicken from 2 purchased roast chickens (1 pound total)
3/4 cup thinly sliced green onions
2 cups shredded hearts of romaine
4 pita breads, halved, pockets open

Steps:

  • Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.

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.

CURRIED "CHICKEN" SALAD



Curried

My girlfriend modified this vegan chicken salad recipe from Robin Robertson's "Vegan Planet" by using tofu instead of tempeh. Can easily be made more accessible to non-vegans by using ordinary mayonnaise. I imagine this would be great with actual chicken in it as well in place of the tofu. We serve this in pita pockets.

Provided by EmilyStrikesAgain

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 (15 ounce) package extra firm tofu, diced
1 celery rib, minced
2 scallions, minced
2 tablespoons seeded and minced red bell peppers
1/4 cup golden raisin
2 tablespoons slivered almonds
1 tablespoon minced fresh parsley leaves
3/4 cup mayonnaise (Veganaise works for us)
1 tablespoon sweet pickle relish
2 teaspoons curry powder
1 teaspoon fresh lemon juice
1/2 teaspoon sugar
salt & fresh ground pepper

Steps:

  • Place diced tofu into a large bowl. Add the celery, scallions, bell pepper, raisins, almonds, and parsley. Stir in the mayonnaise, relish, curry powder, lemon juice, sugar, and salt and pepper to taste. Mix until thoroughly combined. Cover and refrigerate at least 30 minutes to allow the flavors to blend.
  • Serve in a pita picket, or the bread or roll of your choice.

Nutrition Facts : Calories 309.2, Fat 21.1, SaturatedFat 3.2, Cholesterol 11.5, Sodium 368, Carbohydrate 24, Fiber 2.6, Sugar 11.2, Protein 10.6

CURRIED TUNA PITA POCKETS



Curried Tuna Pita Pockets image

A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 12

6 ounces albacore tuna in water or 6 ounces light chunk tuna in water
1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
1/2 tablespoon lime juice
1/4 teaspoon lime zest, finely grated
1 teaspoon curry powder
3 tablespoons celery, diced (use a smaller inside rib)
2 tablespoons red onions, small dice
1/4 cup currants or 1/4 cup raisins
1/4 cup granny smith apple, cored and small (not fine)
2 tablespoons basil leaves, shredded
4 -6 leaves bibb lettuce (or whatever lettuce you prefer)
1 -1 1/2 whole wheat pita bread, cut in half (use the large kind, if using small you will need 2-3)

Steps:

  • In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
  • Add all remaining ingredients except the lettuce and pita. Mix until combined.
  • Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.

### Curried਌hicken Pockets###

Summary:

The curried chicken is a versatile and flavorful dish that can be enjoyed with a variety of sides. It is a great choice for a weeknight meal because it can be prepared ahead of time and then reheated when you are ready to eat. The following are some additional tips for making the curried chicken and some suggestions for serving it.

  • Use boneless, skinless chicken breasts or thighs. These are the easiest to work with and cook quickly.
  • Use a sharp, serrated bread knives to cut the chicken breast into strips. This will help to prevent the meat from tearing.
  • Tenderize the chicken breast with a meat mallet. This will help to break down the muscle fibers and make the meat more flavorful. This is not a necessary step, but it will make a difference in the texture of the meat.
  • Use a store-bought or homemade curry powder. There are many different types of curry powders available, so choose one that you like the taste of. If you are making your own curry powder, be sure to use fresh spices.
  • Use coconut milk in the curry. Coconut milk gives the curry a creamy and rich texture. You can also use yogurt or heavy cream, but coconut milk is the traditional ingredient.
  • Serve the curry with rice or naan bread. These are the traditional accompaniments to the curry, but you can also serve it with roasted or steamed vegetables.

Conclusion:

Curried chicken is a flavorful and easy-to-make dish that can be enjoyed with a variety of sides. Be sure to experiment with different types of curry powders and ingredients to find a combination that you like.

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