Search

Moroccan chicken pockets

(8 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Moroccan chicken pocket
Moroccan chicken pocket
  • Serves: 1

Stuffed pitta bread is versatile and makes a change from sandwiches - plus pitta bread is less messy than a sarnie.

Ingredients

  • Pitta bread
  • Shredded, skinless chicken breasts
  • A handful of dried apricots
  • A handful of parsley
  • Greek yogurt
  • Iceberg lettuce, shredded

To make a vegetarian version of this recipe replace the chicken with cheese and spread the pitta bread with mayonnaise or crème fraîche. Give your kids a balanced lunchbox with a portion of fruit, a small carton of water or juice and some oat crunchies or other cereal.

Method

  1. Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.
  2. Stuff half the pitta with the shredded lettuce.
  3. Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.
  4. Fill the rest of the pitta with the chicken mixture.

Your rating

Average rating

  • 4
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99