What are the main ingredients in Louisiana Chicken Pita Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Louisiana Chicken Pita Pockets?

Calories: 674, Carbs: 84 grams, Fat: grams, Protein: 52.4 grams, Sugar: 19.5 grams, Salt: 1343 grams

How do I prepare Louisiana Chicken Pita Pockets?

PITA BREAD: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets. CHICKEN: Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. When hot, fry the chicken until golden, lightly charred, and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. TIME TO EAT: Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the sliced tomatoes, the cucumber, the shredded green leaves, the chicken, the onions, and the chopped peppers. Finish off with dollops of the remaining spicy yoghurt and sprinkle over the crispy onions. Serve any remaining filling on the side. Dig in, Chef! ONION: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener. Remove from the pan and season.

What should be prepared from my kitchen to make Louisiana Chicken Pita Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Louisiana Chicken Pita Pockets

It’s no coincidence that the idiom ‘having something in your pocket’ means to win at something. Because with this chicken pita pocket recipe, you can’t lose in the kitchen, Chef! Lightly toasted pita pockets are smeared with a spicy sriracha yoghurt, then layered with tangy tomato, fresh cucumber, greens, NOMU Cajun Rub-spiced chicken strips, sweet peppers, and onion.

Louisiana Chicken Pita Pockets

with sriracha yoghurt & pickled peppers

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Chicken
Crispy Onion Bits
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Green Leaves
NOMU Cajun Rub
Onion
Onions
Pickled Bell Peppers
Pita Bread
Pita Breads
Spicy Yoghurt
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

ONION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener. Remove from the pan and season.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. When hot, fry the chicken until golden, lightly charred, and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the sliced tomatoes, the cucumber, the shredded green leaves, the chicken, the onions, and the chopped peppers. Finish off with dollops of the remaining spicy yoghurt and sprinkle over the crispy onions. Serve any remaining filling on the side. Dig in, Chef!

Onion - 1
Free-Range Chicken Breast - 1
NOMU Cajun Rub - 10ml
Pita Bread - 1
Spicy Yoghurt - 60ml
Tomato - 1
Cucumber - 50g
Green Leaves - 20g
Pickled Bell Peppers - 20g
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

ONION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener. Remove from the pan and season.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. When hot, fry the chicken until golden, lightly charred, and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the sliced tomatoes, the cucumber, the shredded green leaves, the chicken, the onions, and the chopped peppers. Finish off with dollops of the remaining spicy yoghurt and sprinkle over the crispy onions. Serve any remaining filling on the side. Dig in, Chef!

Onion - 1
Free-range Chicken Breasts - 2
NOMU Cajun Rub - 20ml
Pita Breads - 2
Spicy Yoghurt - 120ml
Tomato - 1
Cucumber - 100g
Green Leaves - 40g
Pickled Bell Peppers - 40g
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

ONION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener. Remove from the pan and season.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. When hot, fry the chicken until golden, lightly charred, and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the sliced tomatoes, the cucumber, the shredded green leaves, the chicken, the onions, and the chopped peppers. Finish off with dollops of the remaining spicy yoghurt and sprinkle over the crispy onions. Serve any remaining filling on the side. Dig in, Chef!

Onions - 2
Free-range Chicken Breasts - 3
NOMU Cajun Rub - 30ml
Pita Breads - 3
Spicy Yoghurt - 180ml
Tomatoes - 2
Cucumber - 150g
Green Leaves - 60g
Pickled Bell Peppers - 60g
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

ONION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener. Remove from the pan and season.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. When hot, fry the chicken until golden, lightly charred, and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the sliced tomatoes, the cucumber, the shredded green leaves, the chicken, the onions, and the chopped peppers. Finish off with dollops of the remaining spicy yoghurt and sprinkle over the crispy onions. Serve any remaining filling on the side. Dig in, Chef!