Best 4 Chicken And Rice Pita Pockets Recipes

Indulge in the delightful blend of flavors and textures with this collection of chicken and rice pita pocket recipes. From the classic Mediterranean flavors of chicken shawarma and tzatziki sauce to the zesty kick of buffalo chicken and ranch, these recipes offer a range of options to satisfy every palate.

1. **Mediterranean Chicken Shawarma Pita Pockets:** Embark on a culinary journey to the heart of the Mediterranean with this tantalizing recipe. Marinated chicken is grilled to perfection and tucked into warm pita pockets, accompanied by a refreshing tzatziki sauce, crisp lettuce, juicy tomatoes, and a sprinkle of feta cheese.

2. **Buffalo Chicken and Ranch Pita Pockets:** Experience the irresistible combination of spicy and creamy flavors in these buffalo chicken pita pockets. Tender chicken is coated in a tangy buffalo sauce, then nestled into pita bread with a dollop of cooling ranch dressing, shredded carrots, and celery.

3. **Chicken Teriyaki Pita Pockets:** Take your taste buds on an Asian adventure with these chicken teriyaki pita pockets. Juicy chicken is marinated in a sweet and savory teriyaki sauce, grilled until slightly charred, and served in pita bread with a side of jasmine rice.

4. **Chicken and Spinach Pita Pockets:** Embrace a healthier twist with these chicken and spinach pita pockets. Ground chicken is combined with fresh spinach, feta cheese, and a blend of herbs and spices, creating a flavorful filling that is wrapped in warm pita bread and baked until golden brown.

5. **Chicken Fajita Pita Pockets:** Savor the vibrant flavors of Mexico in these chicken fajita pita pockets. Grilled chicken is tossed with a zesty fajita seasoning, bell peppers, and onions, then served in pita bread with guacamole, salsa, and a dollop of sour cream.

Let's cook with our recipes!

GRILLED CHICKEN GREEK PITA POCKETS

Grilled Chicken Greek Pita Pockets image

Provided by Katie

Categories Lunch

Time 25m

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
3 tablespoons plain Greek yogurt
2 tablespoon white wine vinegar
1 tablespoon minced garlic cloves
1 1/2 tablespoons Greek Seasoning
1 large lemon, juiced
Zest of 1 large lemon
1/2 teaspoon salt
1 teaspoon pepper
1 lb. Chicken Breasts
Chicken Marinade
1 lb. Greek Marinated Grilled Chicken, sliced thin
Pita Pockets
Baby Spinach or Shredded Romaine Lettuce
Thinly Sliced Red Onion
Chopped or Thinly Sliced English Cucumber, unpeeled
Artichoke Hearts, quartered
Kalamata Olives
Chopped Tomatoes
Tzatziki Sauce
Fresh Dill
Crumbled Feta

Steps:

Marinating the Chicken for the PitasPound the chicken so it is even thickness. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours. Cooking the Grilled Chicken for the PitasPreheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips. Assembling the Greek Chicken PitasStuff pitas with chicken and additional toppings in desired amounts. Add crumbled feta cheese and fresh dill for garnish.

Nutrition Facts : Calories 290 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 495 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHICKEN PITA POCKETS

Chicken Pita Pockets image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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

Ingredients

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

Tips:

Use cooked chicken: For a quick and easy meal, use pre-cooked chicken. You can boil, bake, grill, or rotisserie chicken breasts ahead of time and store them in the refrigerator for up to 3 days.
Make extra rice: Rice is a versatile side dish that can be used in many different recipes. When you make rice, cook a little extra so you have some on hand for future meals.
Use fresh vegetables: Fresh vegetables add flavor and nutrients to your pita pockets. Choose a variety of colors and textures for a visually appealing and delicious meal.
Season your food: Don't forget to season your chicken, rice, and vegetables with salt, pepper, and other spices. This will help to enhance the flavor of your dish.
Don't overstuff the pita pockets: Pita pockets are delicate, so don't overstuff them. Otherwise, they may tear.
Serve with your favorite dipping sauce: Chicken and rice pita pockets are delicious served with a variety of dipping sauces, such as hummus, tzatziki, or tahini sauce.

Conclusion:

Chicken and rice pita pockets are a quick, easy, and delicious meal that can be enjoyed for lunch, dinner, or a snack. They're also a great way to use up leftover chicken and rice. With a variety of fillings and toppings to choose from, there are endless possibilities for creating your own unique pita pocket recipe.