Whoopie!! Pita pockets with all the things we love inside. These healthy chicken salad pockets are absolutely delicious!
You can cook the chicken any way you desire. Some like it crispy, and others prefer baked, which is the healthier of the two. To each his own.
The yogurt in these replaces the typical sour cream which has more calories and is not as tasty as the yogurt.
My kids liked these in their school lunches. But for freshness, I packed the veggies and the condiments in separate containers. The pocket and the chicken were also separated. This prevented the pocket from getting soggy. All went well.
When you come home from work feeling exhausted and dread having to cook a meal, this is a family pleaser that takes only a few minutes to prepare and usually satisfies all those pangs of hunger. And ummmm! So yummy!
I’ve eaten pita pockets for many years and never tire of them. Some have had different fillings, but they are always so good.
Related: Grilled vegetable sandwich
You can get a variety of pita pockets ranging from whole wheat to poppy seed. And of course, you can add more goodies and make it your specialty.
Several years ago, some friends and I went to a restaurant, or should I say – a small “hole in the wall” diner. They called it the “Garden of Eatin’ .” This restaurant featured all kinds of very healthy selections. One item on the menu was a salad in a pita pocket. It was filled with goodies almost identical to this recipe.
The waitress stressed that it was their most ordered customer choice.
So, when you get burnt out from regular sandwiches, tortillas or muffins, you need to try these salad pockets. You will find that they are nutritious as well as delicious, and you will, without even thinking, go for seconds. And that’s with much less calories too!
- 12 oz cooked shredded chicken
- 2/3 cup fat-free or low-fat plain Greek yogurt
- 1/2 cup celery (finely chopped)
- 1.5 tbsp sweet relish
- 1 tbsp Dijon mustard
- 1 scallion (thinly sliced)
- 1 tsp garlic powder
- 1/2 tsp paprika
- salt (to taste)
- pepper (to taste)
- 4 leaves lettuce
- 20 cherry tomatoes
- 4 pita breads
- In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
- Portion the chicken salad into 4 containers
- Lay the lettuce on top of the chicken salad and add the tomatoes.
- Refrigerate up to 4 days.
- Serve inside a pita. (You can also toast your pita first for an added touch!)