Chicken And Rice Pita Pockets Recipes

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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 RICE PITA POCKETS



Chicken and Rice Pita Pockets image

Make and share this Chicken and Rice Pita Pockets recipe from Food.com.

Provided by mom_of_4

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup cooked rice
1 cup cooked broccoli
1/4 cup sliced olive
1 1/2 cups cooked chicken, cubed
2 -3 hard-boiled eggs
6 slices cooked bacon, chopped
2 green onions, sliced
1/2 cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
1/8 teaspoon celery seed

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.

Nutrition Facts : Calories 269.1, Fat 14.8, SaturatedFat 3.4, Cholesterol 110.8, Sodium 440.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3.8, Protein 15.5

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.

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 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.

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

MEDITERRANEAN CHICKEN PITA POCKETS



Mediterranean Chicken Pita Pockets image

These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces
1 (10 ounce) box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
2 green onions, chopped
salt and black pepper
1/2 cup plain yogurt (low-fat is okay)
1/2 cup mayonnaise (Hellman's is best, low-fat is okay)
1 tablespoon lemon juice
1 teaspoon dried dill (or to taste)
4 (1 1/2 ounce) pita breads, halved crosswise
4 whole iceberg lettuce or 4 whole shredded lettuce, if desired

Steps:

  • Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
  • In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
  • Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
  • Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
  • If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.

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