Chicken and Avocado Pita Pockets

Chicken and Avocado Pita Pockets

Tender chicken and creamy avocado tuck into warm pita for a fresh, no-fuss lunch.

Total 20 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Diced cooked chicken tosses with ripe avocado, crisp vegetables, and a light lemon-herb dressing before filling soft pita halves. It's a quick way to turn leftover chicken into a satisfying handheld meal, equally at home in a lunchbox or on a weeknight table.

Ingredients

  • 2 cups cooked chicken breast, diced
  • 1 avocado, diced
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pita breads, halved to form pockets
  • 1 cup shredded lettuce

Method

  1. In a large bowl, combine the diced chicken, avocado, cucumber, cherry tomatoes, and red onion.

  2. In a small bowl, whisk together the lemon juice, olive oil, parsley, salt, and pepper.

  3. Pour the dressing over the chicken mixture and toss gently to coat, being careful not to mash the avocado.

  4. Warm the pita halves briefly in a dry skillet or toaster to soften, about 1 minute per side.

  5. Line each pita pocket with shredded lettuce, then spoon in the chicken and avocado filling.

  6. Serve immediately while the pita is warm and the filling is fresh.

Rate this recipe

★ 4.6 (1)

Chicken and Avocado Pita Pockets

Diced cooked chicken tosses with ripe avocado, crisp vegetables, and a light lemon-herb dressing before filling soft pita halves. It's a quick way to turn leftover chicken into a satisfying handheld meal, equally at home in a lunchbox or on a weeknight table.

20 min 4 servings 420 cal

Ingredients

  • 2 cups cooked chicken breast, diced
  • 1 avocado, diced
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pita breads, halved to form pockets
  • 1 cup shredded lettuce

Method

  1. 1

    In a large bowl, combine the diced chicken, avocado, cucumber, cherry tomatoes, and red onion.

  2. 2

    In a small bowl, whisk together the lemon juice, olive oil, parsley, salt, and pepper.

  3. 3

    Pour the dressing over the chicken mixture and toss gently to coat, being careful not to mash the avocado.

  4. 4

    Warm the pita halves briefly in a dry skillet or toaster to soften, about 1 minute per side.

  5. 5

    Line each pita pocket with shredded lettuce, then spoon in the chicken and avocado filling.

  6. 6

    Serve immediately while the pita is warm and the filling is fresh.