Whether you’re whipping up dinner or prepping lunches for the week, an easy, delicious recipe is key. These chicken pita pockets are just that — simple to make and so good, you’ll look forward to eating them. Our recipe uses convenience items to cut down on prep time, such as prepared coleslaw mix, bottled sauces and dressings, and rotisserie chicken. Put those ingredients together and you’ve got a protein-packed dinner or lunch that’s bursting with flavor. Try it and let us know your thoughts in the comments section below.
Chef’s Quick Tip for Slicing Cabbage
Prefer to whip up your own coleslaw? To make the process faster, cut a cabbage head into four wedges, then slice diagonally down through each wedge to remove some of the core. The small pieces are then easy to cut using a handheld slicer or chef’s knife.
Related: Love pitas? Try this Chicken and Pita Salad Recipe
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 5 cups packaged coleslaw mix
- 3/4 cup thinly sliced red onion
- 3 Tbs. bottled vinaigrette dressing
- 4 cups shredded cooked chicken
- 1 1/2 cups bottled barbecue sauce
- 4 pita breads, halved
- Apple slices (optional)
Instructions
PrintIn large bowl, combine coleslaw mix, red onion, dressing and 1/4 tsp. pepper. Toss until blended and evenly coated. Let stand until flavors blend, about 1 hr.
In microwave-safe bowl, mix chicken and barbecue sauce; microwave in 15-sec. intervals, stirring, until heated through. Divide chicken mixture among pita halves; top with slaw mixture. If desired, garnish with apples and drizzle with additional barbecue sauce.
Nutrition
- Calories: 616 kcal
- Fat: 12 gram
- Saturated Fat: 3 gram
- Protein: 43 gram
- Carbohydrate: 82 gram
- Fiber: 5 gram
- Cholesterol: 105 mg
- Sugar: 38 gram
- Sodium: 1,264 mg
