eCook Meal
Louisiana Chicken Pita Pockets
with sriracha yoghurt & piquanté peppers
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.
Serving guide
Choose your portion size.
Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener (to taste). 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. Alternatively, coat the chicken in oil, the NOMU rub and seasoning. Air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it 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 Tomato, the Cucumber, the green leaves, the chicken, the onion, and the 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 Onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener (to taste). 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. Alternatively, coat the chicken in oil, the NOMU rub and seasoning. Air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it 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 Tomato, the Cucumber, the green leaves, the chicken, the onion, and the 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 Onion until golden, 6-7 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener (to taste). 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. Alternatively, coat the chicken in oil, the NOMU rub and seasoning. Air fry at 200°C until cooked through, 8-10 minutes (shifting halfway).
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it 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 Tomato, the Cucumber, the green leaves, the chicken, the onion, and the 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 Onion until golden, 6-7 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener (to taste). 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. Alternatively, coat the chicken in oil, the NOMU rub and seasoning. Air fry at 200°C until cooked through, 8-10 minutes (shifting halfway).
PITA BREAD
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it 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 Tomato, the Cucumber, the green leaves, the chicken, the onion, and the 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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Crispy Onion Bits, Cucumber, Green Leaves, NOMU Cajun Rub, Onion, Piquanté Peppers, Pita Bread, Spicy Yoghurt, Tomato
What is the nutritional information of Louisiana Chicken Pita Pockets?
Calories: 659, Carbs: 81 grams, Fat: grams, Protein: 52.3 grams, Sugar: 17.6 grams, Salt: 1314 grams
How do I prepare Louisiana Chicken Pita Pockets?
TIME TO EAT: Time to assemble! Smear ½ of the spicy yoghurt in the pockets, add the tomato, the cucumber, the green leaves, the chicken, the onion, and the 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! PITA BREAD: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it 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. Alternatively, coat the chicken in oil, the NOMU rub and seasoning. Air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). ONION: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add a sweetener (to taste). Remove from the pan and season.
What should be prepared from my kitchen to make Louisiana Chicken Pita Pockets?
Chicken, Chicken Breast, Crispy Onion Bits, Cucumber, Green Leaves, NOMU Cajun Rub, Onion, Piquanté Peppers, Pita Bread, Spicy Yoghurt, Tomato
How many calories does Louisiana Chicken Pita Pockets have?
659 calories
How much fat content does Louisiana Chicken Pita Pockets have?
grams