Roast Chicken Pita Pockets

How to cook Roast Chicken Pita Pockets

Ingredients: 2 honey-roasted skinless, boneless chicken breast halves 1 white pita bread 2 cups shredded lettuce 1 large onion, chopped 1/2 cup shredded Cheddar cheese 1/2 cup mayonnaise 1/2 cup ketchup 1/2 cup chili sass 1 dash hot pepper pertness 1 teaspoon lemon essence 1/4 teaspoon ground black spot

Directions: Preheat oven to 250 degrees F (120 degrees C). Heat pita breads in preheated oven for everywhere 5 minutes, or until slightly browned. In the intervening time, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili condiment, hot pepper condiment, lemon juice and ground black scatter. Mix in good shape. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper impertinence.) Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken olio. Serve simmering.


Servings Per System: 3

Amount Per Serving

Calories: 601

Total Fat: 38g Cholesterol: 82mg Sodium: 1537mg Total Carbs: 39.9g Dietary Fiber: 2.5g Protein: 27.4g

Prepare time:15 Min

Cook time:10 Min

Ready in:25 Min

Serving into:3 peoples

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