Andi's Chicken Pita Pocket Sandwich
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 Chicken Breast, boneless skinless cooked and seasoned to taste (I usually cook it in a skillet with a spray of olive oil and cajun seasoning)Bread, pita, whole-wheat, 2 pita, large Lettuce, red leaf 1 large outer leaf or two smaller (washed, dried and torn into bite sized peices)Sour Cream, reduced fat, 2 tbsp Red Onions, raw, 1 slice, thin quarteredProvolone Cheese, 1 slice (1 oz) torn or cut into small peices
Take your cooked/seasoned chicken breast, still warm and cut it in half vertically. Then slice horizontally to make bite sized thin peices.
Take the torn/cut provolone peices and mix them with the chicken peices.
Cut 2 whole wheat pitas in half and gently use your fingers to pry them open to expose the hollow center and make a pocket.
Put in a few peices of the clean, torn lettuce and push them to the bottom of each 'pocket'. Next take a few peices of thinly sliced and quartered red onion and slide them along the inside of the pocket. Add a few peices of chicken/cheese mixture. A few dabs of sour cream. Repeat making 2 'layers' per pita.
This way you get an even mixture of sourcream, chicken, red onion, and lettuce within each pocket. Divide the ingredients evenly among the pockets.
This is also good if you make it 'greek style' using feta instead of provolone, and add kalmata olives. I used Greek dressing (just a tiny bit so it doesn't get soggy) instead of sour cream. You could also add cucumbers, or tomatoes. The same concept would work well with lunch meats and cheeses as well.
Number of Servings: 2
Recipe submitted by SparkPeople user ANDICOONS.
Take the torn/cut provolone peices and mix them with the chicken peices.
Cut 2 whole wheat pitas in half and gently use your fingers to pry them open to expose the hollow center and make a pocket.
Put in a few peices of the clean, torn lettuce and push them to the bottom of each 'pocket'. Next take a few peices of thinly sliced and quartered red onion and slide them along the inside of the pocket. Add a few peices of chicken/cheese mixture. A few dabs of sour cream. Repeat making 2 'layers' per pita.
This way you get an even mixture of sourcream, chicken, red onion, and lettuce within each pocket. Divide the ingredients evenly among the pockets.
This is also good if you make it 'greek style' using feta instead of provolone, and add kalmata olives. I used Greek dressing (just a tiny bit so it doesn't get soggy) instead of sour cream. You could also add cucumbers, or tomatoes. The same concept would work well with lunch meats and cheeses as well.
Number of Servings: 2
Recipe submitted by SparkPeople user ANDICOONS.
Nutritional Info Amount Per Serving
- Calories: 373.1
- Total Fat: 8.7 g
- Cholesterol: 84.1 mg
- Sodium: 549.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 4.9 g
- Protein: 37.8 g
Member Reviews
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KALISWALKER
***** I want to give this 5 stars! This is the best Spark recipe I have tried. I made it as per the recipe but used a package of cooked chicken breast. The next time I made it I skipped the cheese and onion, but added salsa sauce. This is an easy to make meal and I would serve it to guests too. - 4/14/11
Reply from ANDICOONS (1/4/12)
Thank you so much for your review! It means alot to me that you took the time to let me know you liked it so much. :D