Chicken Pitta Pockets With Hummus Drizzle Recipes

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MOROCCAN CHICKEN PITA POCKETS



Moroccan Chicken Pita Pockets image

Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.

Provided by carbsrfromhvn

Categories     Moroccan

Time 30m

Yield 6 sandwiches, 4-6 serving(s)

Number Of Ingredients 13

1 (12 ounce) package pita bread
1 (8 ounce) container hummus
1 1/2 lbs chicken tenders
1 green bell pepper, sliced thin
1 small vidalia onion, sliced thin
4 plums, pitted and sliced thin
1 pinch turmeric
1 pinch ginger
1 pinch paprika
1 pinch coriander
salt and pepper
olive oil
chopped fresh parsley

Steps:

  • Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
  • Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
  • After warming pita breads cut in half and loosen sides to create a pocket.
  • Spread the inside of each pita with hummus.
  • Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

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