These Asian-inspired chicken pita pockets are a quick, healthy way to transform leftover chicken into a satisfying meal.
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⏲️ Time needed
There’s no cooking required if you’re using leftover cooked chicken, so these pita pockets come together in under 10 minutes. If you need to cook the chicken first, add the time required by your chosen method.
🥘 Ingredients
- 2 cups cooked boneless, skinless chicken breasts, chopped
- 1/2 cup water chestnuts, diced
- 1/2 cup green onion, sliced
- 2 tablespoons rice vinegar
- 2 tablespoons garlic, minced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 2 whole-wheat 7-inch pita pockets, cut in half crosswise
- 4 lettuce leaves
🍲 Adaptations for dietary restrictions
Gluten-free: Use gluten-free pita bread and ensure your soy sauce is gluten-free (tamari is a good substitute).
📋 Instructions
In a large bowl, combine the chopped cooked chicken, diced water chestnuts, sliced green onions, and minced garlic.
In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil. Pour the dressing over the chicken mixture and toss gently to coat.
Line each pita half with a lettuce leaf, then spoon the chicken mixture evenly into the pita pockets. Serve immediately.
Recipe
Asian-Inspired Chicken Pita Pockets
Ingredients
- 2 cups cooked boneless, skinless chicken breasts, chopped
- ½ cup water chestnuts, diced
- ½ cup green onion, sliced
- 2 tablespoon rice vinegar
- 2 tablespoon garlic, minced
- 2 tablespoon soy sauce
- 1 ½ teaspoon sesame oil
- 2 7 inch whole wheat pita pockets, cut in half crosswise
- 4 lettuce leaves
Instructions
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Combine the chopped cooked chicken, water chestnuts, green onions, and garlic in a large bowl.
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Whisk the rice vinegar, soy sauce, and sesame oil in a small bowl, then pour over the chicken mixture and toss gently.
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Line each pita half with a lettuce leaf and fill with the chicken mixture. Serve right away.
Nutrition per serving
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