Moroccan chicken pockets recipe

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


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


  • 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
(33 ratings)
Sending your rating