Roast Chicken Chilli Pita Pockets


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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.


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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