I’m back with a vengeance. That frightful throat infection had me down for awhile, but now that I’m back, I suddenly have a new inspiration to cook and snap pictures for you. And here you go! I couldn’t come up with a simpler, more throw-together version if I tried. This is as easy as it gets, and if I got my timing right, you may have some leftover Sunday dinner you could use in this.
So, what’s for lunch? Well, I ran out of ideas this week and thought, Is it time to go back to weekly meal planning? At least then I won’t have that frantic last minute search for a “chicken-recipe-for-lunch-no-bread”.
But ah, who am I kidding? No meal planning was done, except in the grocery store where I suddenly realized we haven’t had pita bread in awhile. So here it is!
#rant2: The one thing that turns me off pita bread is the constant crumbling and breaking, which ends up with the filling all over your plate and a handful of pita bread pieces. Solution? Layer the inside with one or two pieces of lettuce before adding the filling. Works like a charm!
– I didn’t have a rotisserie chicken for this, so I ended up making my own honey mustard chicken which blended perfectly.
– I also used store bought pita pockets because
I’m too lazy they were there I am a responsible adult who knows how to do grocery shopping.
– If you treat this like a wrap, you could add other filling ingredients too (grilled onions, mushrooms, and whatever thine heart fancieth).
– The measurements below are more of estimates than exact measurements. Feel free to play around with them.
Chicken Pita Pockets
- 1 1/2 cups rotisserie chicken, shredded
- 1 cup greek yogurt or sour cream
- handful of lettuce
- 1 tomato, diced
- 1/3 cup cheddar cheese, shredded
- 4-5 pita breads, halved
- Warm the pita breads and carefully open them.
- Spread yogurt on the inside, layer with lettuce.
- Fill with chicken, cheese, and tomatoes.
- Top with more yogurt if desired.
One last thing: Our Daily Scraps is going to be featured on Esme Salon’s The Recipe Hunter “20+1 Interview Questions” on June 15, so watch out for that! I’ve been having fun reading all the interviews up to now; Esme does a great job drawing the recipe blogger community together, both on her blog and on her social media sites. She even has guest posts from non-recipe bloggers occasionally. Check out her blog here!
[This recipe was shared on Served Up With Love linkup.]