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Roast Chicken Pita Pockets

Pita bread for Roast Chicken Pita Pockets

Dreamy Chicken Enchiladas contain cooked chicken with vegetables including green chili peppers and onion, plus tangy cream cheese and sour cream.


2 honey-roasted skinless, boneless chicken breast halves
1 white pita bread
2 cups shredded lettuce
1 large onion, chopped
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
1/2 cup ketchup
1/2 cup chili sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper


Preheat oven to 250-degrees. Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.

Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well.

Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture.

Serve nice and hot.

Nutrition Information

Recipe makes 2 to 4 servings.

Did You Know?

You should never buy a raw chicken on a Monday. It is likely you will get one that was not purchased over the weekend.

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