Moroccan chicken pockets recipe

Click to rate
(34 ratings)
Sending your rating
serves: 1
  • We earn a commission for products purchased through some links in this article.
  • 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

    Method

    • Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.

    • Stuff half the pitta with the shredded lettuce.

    • Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.

    • Fill the rest of the pitta with the chicken mixture.

    Top tip for making Moroccan chicken pockets

    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.

    Click to rate
    (34 ratings)
    Sending your rating