Roast Chicken Pita Pockets Recipe -
Roast Chicken Pita Pockets Recipe
  • READY IN 25 mins

Roast Chicken Pita Pockets

Recipe by  

"Inexpensive, super quick, super easy, and super YUMMY! Great for snacks or meals. Honey-roasted chicken sandwiches with all the fixins'. If you can't find honey roasted chicken, just substitute any other kind of roasted chicken."

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
  3. 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.)
  4. Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2008

I made a low fat version of this by using fat free yoghurt and fat free sour cream instead of the mayo - it turned out great. Very creamy and rich without the guilt. The rest of the dressing ingredients in the recipe were already full of flavor so we didn't miss the mayo. I also removed all the chicken skin (I know, all the fun bits!). I just eyeballed the whole recipe and it still turned out yummy! The creaminess of the dressing counters the relative dryness of the pita and chicken. I kept the veggies on the side (used leftover salad instead of shredded lettuce) until we were ready to eat. Hubby took the leftovers to work the next day (pita, chicken with dressing and veggies all packed separately to prevent sogginess). So quick and easy, I know this will be a regular at our table. Hubby already requested for this to be packed for his lunch regularly. :)

Most Helpful Critical Review
Jun 22, 2003

This tasted like a sloppy joe made with chicken. yuck!!!


23 Ratings

Apr 13, 2006

We really liked this. I did make just a few changes (mostly based on other reviews I read): I used less ketchup, mayo and chili sauce than indicated. I didn't measure -- just poured in some ketchup, a little more chili sauce, and even a little more mayo, until the mixture (onions, chicken and cheese was already in there) was the consistency I'd want in a sandwich. Also, I'm usually not a big fan of ketchup and mayo, especially mixed together, but I was pleasantly surprised by this. I did add a dash of nutmeg and maybe 1 tsp of dried parsley, so that maybe also helped it not taste like ketchup&mayo. Oh, and I added some chopped almonds, for a little crunchy texture. Like someone else mentioned, I didn't add the lettuce to the mixture, but rather added it to the sandwiches as I was assembling them. And lastly, I don't understand why the recipe only calls for ONE pita bread. Maybe others have huge pitas, but I've only ever seen 7" ones - we needed way more than one! (I think we used 5 total.)

Oct 14, 2005

Very yummy! Next time I'll stuff the lettuce in at the end. Mixing it with the rest of the ingredients made for some soggy lettuce in the leftovers!

Jun 22, 2003

My husband really likes this one, but suprisingly my kids did too! I recommend this for a hot day when there is not much time to dedicate to the kitchen.

May 25, 2009

I did not add the chili sauce as I didn't have any on hand, and just sprinkled in some chili powder instead for spice, and it turned out very good. For those who thought it tasted too much like sloppy joe, making it this way makes the tomato taste less overwhelming.

Mar 23, 2010

recipe does not say to chop the chicken breast.

Jun 22, 2003

Easy, quick, and the kids loved it!


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 38 g
  • 58%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 1537 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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