Chicken Pita Pockets

Cuisines in every culture and tradition or every country have wonderful recipes to offer. Trying different cuisines around the world just makes you experience how amazing the world of flavor is. In a way, it makes you experience another culture. This recipe has a very middle eastern and Greek flavor. The reason or the inspiration behind trying these amazing Pita pockets was to serve my kids with more veggies.

Honestly, I feel that in today’s time everyone finds it difficult to have their kids finish veggies on their plate or just simply consume the basic portion recommended. Cooking Vegetable curries is a great option but when you have kids like mine, the curries cannot save your day either. Times like these are when this dish is a savior in every good way. The chicken is cooked with very little oil

Eating your way around the world is a fun thing you can do from home. Trying foods from different countries is also a great way to experience another culture. You can start with this chicken in pita pockets. This recipe is filled with loads of flavor plus its healthy too. Lunch or dinner, it’s always filling and nutritious. Greek flavor and will really fill you up. In fact, these serve as a lunch or dinner but could be an entire meal.

A pita pocket is the best sandwich bread you can use. Pita bread can easily be cut open. I usually prefer cutting it in half creating a pocket. Chicken pita pockets are a perfect example of how delicious veggies and chicken be while being healthy. Don’t get scared looking at the recipe or feel looking at the pics that the end product seems too complicated. This dish is easy, not super easy, and not something I would suggest to a beginner, but it’s still not too time-consuming, and if you follow each step as directed, your finished product would be fabulous. this works.

Print Recipe

Chicken Pita Pockets

Chicken with veggies in Pita Bread

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Middle Eastern

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 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

Cuisine Middle Eastern Prep Time 15 minutes Cook Time 30 minutes Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 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

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. This Chicken recipe is quick and easy.

   
2. It's a great way of serving veggies. Load it up with lettuce, onions, and cucumbers.

   
3. The warm pita with freshly cooked chicken and crisp veggies is a medley of flavor in every bite.

   
4. Dissolve the Active Dry yeast and sugar in warm water and wait till it becomes frothy.

   
5. 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.

   
6. Once the dough is formed, divide it into 6 balls.

   
7. Flatten each ball with a rolling pin. Keep around a quarter-inch thickness. An even thickness helps them puff.

   
8. Place them on a tray and place them in a warm place for 30-40 minutes. They would puff up.

   
9. Preheat the oven to 425 F. Flip the rounded dough upside down and place it in the oven.

   
10. Bake for 10-15 minutes till the pitas are lightly golden and puff up completely.

    
11. Add Olive oil to a pan. Add black seeds and chicken. Cook for 2-3 minutes till the chicken changes color.

    
12. Add salt, Red chili powder, Turmeric powder, cumin powder, Tandoori powder, and black pepper powder. Mix well.

    
13. Add Ginger garlic paste and mix well. The chicken should start releasing water at his point.

    
14. Add the heavy cream and cook till the chicken is completely dry.

    
15. Cut each Pita into half, making it like a pocket.

    
16. Add the garlic mayo sauce.

    
17. Add the lettuce, cucumber and onions.

    
18. Add the Chicken.

    
19. Serve them warm.