Paradise Pita Pockets Recipes

CHICKEN PITA POCKETS

Steps:

• 1. Blend salad dressing and dill in a small bowl. Set aside.
• 2. Cook chicken according to package directions. Dice.
• 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
• Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

PARADISE PITA POCKETS

Steps:

• 1. For sandwiches, cut pork roast into 1/4-inche slices; cut slices into strips about 1 inch wide and set aside.
• 2. For salsa, drain and rinse black beans, place in small bowl. Chop red bell pepper. Cut mango into 1/2-inch cubes. Diagnonally slice green onions. Snip cilantro. Add bell pepper, mango, green onions and cilantro to beans.
• 3. Combine oil, vinegar, salt, cumin, sugar, ground red pepper and cinnamon in 4 quart bowl; mix well with whipper. Add bean mixture; mix lightly.
• 4. Add meat to bowl. Toss lightly with salsa. Cut pita bread rounds in half. Fill each pita pocket with lettuce and meat-salsa mixture.