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
Louisiana Chicken Pita Pockets
with sriracha yoghurt & piquanté peppers
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Chicken
- Crispy Onion Bits
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Green Leaves
- NOMU Cajun Rub
- Onion
- Onions
- Piquanté Peppers
- Pita Bread
- Pita Breads
- Spicy Yoghurt
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
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 drained 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.
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 drained 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, 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 drained 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, 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!
Frequently Asked Questions
What is the preparation time for Louisiana Chicken Pita Pockets?
The preparation time for Louisiana Chicken Pita Pockets with sriracha yoghurt & piquanté peppers is between 20 and 35 minutes.
What is the total time required to make Louisiana Chicken Pita Pockets with sriracha yoghurt & piquanté peppers?
The total time required to make Louisiana Chicken Pita Pockets with sriracha yoghurt & piquanté peppers is between 25 and 40 minutes.
How many servings does Louisiana Chicken Pita Pockets provide?
4 servings
What are the main ingredients in Louisiana Chicken Pita Pockets?
Chicken, Crispy Onion Bits, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, NOMU Cajun Rub, Onion, Onions, Piquanté Peppers, Pita Bread, Pita Breads, Spicy Yoghurt, Tomato, Tomatoes
What is the nutritional information of Louisiana Chicken Pita Pockets?
Calories: 665, Carbs: 82 grams, Fat: grams, Protein: 52.4 grams, Sugar: 17.6 grams, Salt: 1319 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 drained 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?
Chicken, Crispy Onion Bits, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, NOMU Cajun Rub, Onion, Onions, Piquanté Peppers, Pita Bread, Pita Breads, Spicy Yoghurt, Tomato, Tomatoes
How many calories does Louisiana Chicken Pita Pockets have?
665 calories
How much fat content does Louisiana Chicken Pita Pockets have?
grams
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