Every culture has its own treasures in the kitchen, and every country offers flavors that tell a story. Exploring different cuisines is more than just tasting food—it’s a way of experiencing another culture.
This recipe, with its Middle Eastern and Greek touch, was inspired by that idea. But on a simpler level, it came from a parent’s instinct: I wanted to find a fun way to serve my kids more veggies. These pita pockets turned out to be the perfect answer—wholesome, colorful, and bursting with flavor.
Honestly, these days it feels like every parent struggles to get their kids to finish the veggies on their plate—or even eat the basic recommended portion. Vegetable curries are usually a safe bet, but with kids like mine, even curries don’t always do the trick.
That’s when this dish becomes a real savior. The chicken is cooked with very little oil, and the filling is packed with fresh veggies, all tucked neatly into soft pita pockets. It’s colorful, tasty, and most importantly—kid approved.
Eating your way around the world doesn’t always require travel—you can do it right from your kitchen. Trying foods from different countries is one of the easiest (and tastiest) ways to experience another culture.
These chicken pita pockets are a perfect place to start. They’re loaded with flavor, packed with veggies, and healthy enough to serve guilt-free. With their bright Greek-inspired taste, they work beautifully as lunch or dinner—and honestly, they’re hearty enough to count as a complete meal on their own.
A pita pocket is, hands down, one of the best sandwich breads you can use. It’s simple to cut open, and I usually slice it in half to create that perfect little pocket. Chicken pita pockets are the best example of how chicken and veggies can come together in a dish that’s both healthy and satisfying.
Don’t let the recipe or photos intimidate you. This dish isn’t complicated—it’s not beginner-level easy, but it’s also not time-consuming. If you follow the steps carefully, you’ll end up with a fabulous finished dish that looks and tastes like you put in far more effort than you actually did. And that’s what makes it work so well.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
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- 1 tbsp Active dry yeast
- 1.5 cup Warm water
- 1 tsp Salt For the dough
- 3 - 3.5 cups All purpose Flour
- 1 tsp Sugar
- 2-3 tbsp olive oil
- 1.5 lbs Chicken, thigh and leg boneless meat Cut to small pieces
- 1/2 tsp Black seeds
- Salt As per your taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 1/4 tsp Tandoori Powder
- 1/4 tsp black pepper powder
- 1/2 tsp Cumin powder
- 2 tbsp Ginger garlic paste
- 1/4 cup Heavy cream
- 6 cups Lettuce chopped
- 3 No. Cucumber thinly sliced
- 2 No. Onions sliced
- 6-7 tbsp garlic mayo sauce
Ingredients
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- This Chicken recipe is quick and easy.
- It's a great way of serving veggies. Load it up with lettuce, onions, and cucumbers.
- The warm pita with freshly cooked chicken and crisp veggies is a medley of flavor in every bite.
- Dissolve the Active Dry yeast and sugar in warm water and wait till it becomes frothy.
- Add salt and 1.5 cups of all-purpose flour. Add the frothy yeast mix. Keep adding the flour 1/2 cup at a time, till the flour are all mixed. If the dough looks too dry, add a little warm water, 1 tbsp at a time.
- Once the dough is formed, divide it into 6 balls.
- Flatten each ball with a rolling pin. Keep around a quarter-inch thickness. An even thickness helps them puff.
- Place them on a tray and place them in a warm place for 30-40 minutes. They would puff up.
- Preheat the oven to 425 F. Flip the rounded dough upside down and place it in the oven.
- Bake for 10-15 minutes till the pitas are lightly golden and puff up completely.
- Add Olive oil to a pan. Add black seeds and chicken. Cook for 2-3 minutes till the chicken changes color.
- Add salt, Red chili powder, Turmeric powder, cumin powder, Tandoori powder, and black pepper powder. Mix well.
- Add Ginger garlic paste and mix well. The chicken should start releasing water at his point.
- Add the heavy cream and cook till the chicken is completely dry.
- Cut each Pita into half, making it like a pocket.
- Add the garlic mayo sauce.
- Add the lettuce, cucumber and onions.
- Add the Chicken.
- Serve them warm.