Roast Chicken Pita Pockets

Roast Chicken Pita Pockets


"Inexpensive, super quick, super easy, and super YUMMY! Great for snacks or meals. Honey-roasted chicken sandwiches with all the fixins'. If you can't find honey roasted chicken, just substitute any other kind of roasted chicken."

Ingredients 25 m {{adjustedServings}} servings 601 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1537 mg
  • 61%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (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, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
  4. Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Chef John's Broiled Chicken

See how to make juicy broiled chicken with perfectly crispy skin.

Rate recipe

Your rating


Reviews 14

  1. 23 Ratings


I made a low fat version of this by using fat free yoghurt and fat free sour cream instead of the mayo - it turned out great. Very creamy and rich without the guilt. The rest of the dressing ingredients in the recipe were already full of flavor so we didn't miss the mayo. I also removed all the chicken skin (I know, all the fun bits!). I just eyeballed the whole recipe and it still turned out yummy! The creaminess of the dressing counters the relative dryness of the pita and chicken. I kept the veggies on the side (used leftover salad instead of shredded lettuce) until we were ready to eat. Hubby took the leftovers to work the next day (pita, chicken with dressing and veggies all packed separately to prevent sogginess). So quick and easy, I know this will be a regular at our table. Hubby already requested for this to be packed for his lunch regularly. :)


This tasted like a sloppy joe made with chicken. yuck!!!


We really liked this. I did make just a few changes (mostly based on other reviews I read): I used less ketchup, mayo and chili sauce than indicated. I didn't measure -- just poured in some ketchup, a little more chili sauce, and even a little more mayo, until the mixture (onions, chicken and cheese was already in there) was the consistency I'd want in a sandwich. Also, I'm usually not a big fan of ketchup and mayo, especially mixed together, but I was pleasantly surprised by this. I did add a dash of nutmeg and maybe 1 tsp of dried parsley, so that maybe also helped it not taste like ketchup&mayo. Oh, and I added some chopped almonds, for a little crunchy texture. Like someone else mentioned, I didn't add the lettuce to the mixture, but rather added it to the sandwiches as I was assembling them. And lastly, I don't understand why the recipe only calls for ONE pita bread. Maybe others have huge pitas, but I've only ever seen 7" ones - we needed way more than one! (I think we used 5 total.)