Recipe: At Home Pita pocket

Brandon Gilbert
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Recipe: At Home Pita pocket
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Recipe: At Home Pita pocket Delicious, fresh and tasty.

Pita pocket. Pita Pocket Eatery serves the Areas of Elkins Park, Cheltenham, North East Philadelphia, Jenkintown, Abington, Willow Grove, South Hampton and more. But after a few too many of my old standby, kale salad-stuffed pockets, I decided I needed a little fresh inspiration for the daily marvel of the pita sandwich. Steak and Arugula Salad Bites with Parmesan The Girl on Bloor.

This protein-packed pita can be made in five minutes.

Cook some chicken on Sunday so you can have filling sandwiches all week.

Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top.

You can cook Pita pocket using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pita pocket

  1. It’s of Pita bread.

  2. It’s of Chicken.

  3. Prepare Slice of onion.

  4. It’s Slice of tomato.

  5. You need Slice of cucumber.

  6. Prepare of Salad.

  7. Prepare of Ketchup.

  8. You need of Oil.

  9. Prepare of Maggi.

  10. Prepare of Paprika.

  11. It’s of Black pepper.

I Made It Print Cook's Note Ingredient variations include chopped pepperoni, mozzarella cheese, and pizza sauce; chopped bacon, shredded lettuce, chopped tomato, and Ranch dressing; or sliced apples and peanut butter..

Here, all the mouthwatering Greek salad essentials are stuffed into portable pita pockets.

Be sure to include the fresh mint — it really lights up the sandwich.

As a bonus, the lemony feta.

Pita pocket step by step

  1. All u need.

  2. Add oil,onion and chicken in a pan.

  3. Add maggi,ketchup,black pepper and paprika mix well till combine.

  4. Then cut ur pita bread into 2pieces and make a hole.

  5. Add salad followed by cucumber,onion,tomato..

  6. Last add ur chicken mixture.

  7. Done.

All plates come with pita, hummus, salad, rice or fries.

Kelli is the Food Editor for Plan & Prep content for Kitchn.

She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.

Unique blend of chickpeas, Tahini "sesame seed paste", lemon juice, salt, and fresh garlic. (Served with Pita bread.) The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket.

Try pressing the surface of the pita gently with a clean towel).