Chicken And Rice Pita Pockets Recipes

CHICKEN AND ARUGULA PITA POCKETS

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 CHICKEN

Steps:

• Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
• Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!

ROAST CHICKEN PITA POCKETS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
• Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
• Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

CHICKEN SOUVLAKI PITAS

Steps:

• Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.
• Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.
• Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning - you can add more lemon juice or zest if you wish. Refrigerate until ready to use.
• Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.
• Thread chicken pieces onto four skewers. If you don't have metal skewers, soak bamboo skewers in water 20 minutes so they don't burn on the grill.
• Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn't burn.
• Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.
• Warm pitas on the grill or in the oven five minutes before serving.
• To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.

CHICKEN AND RICE PITA POCKETS

Steps:

• Combine the dressing ingredients and set aside.
• Combine the rest of the ingredients as listed and add the dressing mixture and mix together.
• Scoop into the pita pockets.
• Top with cheese, tomatoes, and lettuce.