Roast Chicken Chilli Pita Pockets

    25 minutes

    This is my favourite way to use up leftover chicken. Note: If making this for kids, you may want to exclude chilli sauce and Tabasco sauce.

    24 people made this

    Serves: 3 

    • 2 roasted skinless, boneless chicken breast halves
    • 1 large pita bread
    • 2 cups grated lettuce
    • 1 large onion, chopped
    • 60g grated cheddar cheese
    • 1/2 cup mayonnaise
    • 1/2 cup tomato sauce
    • 1/2 cup chilli sauce
    • 1 dash Tabasco
    • 1 teaspoon lemon juice
    • 1/4 teaspoon ground black pepper

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 120 degrees C.
    2. Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
    3. Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, tomato sauce, chilli sauce, Tabasco sauce, lemon juice and ground black pepper. Mix well.
    4. Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

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    Reviews in English (14)


    I made a low fat version of this by using fat free yoghurt and fat free sour cream instead of the mayo - it turned out great. Very creamy and rich without the guilt. The rest of the dressing ingredients in the recipe were already full of flavor so we didn't miss the mayo. I also removed all the chicken skin (I know, all the fun bits!). I just eyeballed the whole recipe and it still turned out yummy! The creaminess of the dressing counters the relative dryness of the pita and chicken. I kept the veggies on the side (used leftover salad instead of shredded lettuce) until we were ready to eat. Hubby took the leftovers to work the next day (pita, chicken with dressing and veggies all packed separately to prevent sogginess). So quick and easy, I know this will be a regular at our table. Hubby already requested for this to be packed for his lunch regularly.  -  04 Sep 2008  (Review from Allrecipes USA and Canada)


    This tasted like a sloppy joe made with chicken. yuck!!!  -  04 Jan 2002  (Review from Allrecipes USA and Canada)


    We really liked this. I did make just a few changes (mostly based on other reviews I read): I used less ketchup, mayo and chili sauce than indicated. I didn't measure -- just poured in some ketchup, a little more chili sauce, and even a little more mayo, until the mixture (onions, chicken and cheese was already in there) was the consistency I'd want in a sandwich. Also, I'm usually not a big fan of ketchup and mayo, especially mixed together, but I was pleasantly surprised by this. I did add a dash of nutmeg and maybe 1 tsp of dried parsley, so that maybe also helped it not taste like ketchup&mayo. Oh, and I added some chopped almonds, for a little crunchy texture. Like someone else mentioned, I didn't add the lettuce to the mixture, but rather added it to the sandwiches as I was assembling them. And lastly, I don't understand why the recipe only calls for ONE pita bread. Maybe others have huge pitas, but I've only ever seen 7" ones - we needed way more than one! (I think we used 5 total.)  -  12 Apr 2006  (Review from Allrecipes USA and Canada)