Hot Chicken Pita Pockets (OAMC)

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These are a favorite of my husbands. They make a great lunch or a quick and easy dinner.
Ingredients
2 cups fully cooked diced chicken breast
1/2 cup shredded mozzarella cheese
1/8 cup sliced black olives
1/4 cup sliced green onions
1/8 cup diced green bell pepper
1/8 cup mayonnaise
1/4 cup basil pesto
1 teaspoon lemon juice
3 pita halves
 
Directions
1. Packaging Instructions
2. In a gallon-size freezer bag, combine the chicken, cheese, black olives, green onion, bell pepper, mayonnaise, pesto and lemon juice.  Seal securely. Set aside.
3. Insert the 3 pita halves in a small baggie. Seal securely.  Set aside.
4. Insert chicken mixture and pita baggie into a gallon-size ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Hot Chicken Pita Pockets".
5. Place in freezer.

6. Cooking instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 350 degrees F.
9. Separate each pita half to form a pocket.
10. In mixing bowl, stir chicken mixture until well mixed.
11. Using a spoon, insert equal amounts of chicken mixture into each pita half.
12. Place stuffed pitas on baking sheet and bake in oven for 10 to 15 minutes to heat.
13. Short on time?  Microwave chicken mixture until heated throughout and then spoon into pita pockets.
14. Makes 3 servings.  This recipe can be doubled for 6 servings.
15. Serving suggestions: Fresh fruit and peach iced tea.
 
Notes:
For best results in quality and packaging, expel as much air from the baggies as possible.
Categories:
Meal   LunchDish   Sandwich/Wrap




Dawn Knowlton

Member since Jan 2010

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