Chicken Pita Pockets 2 lbs uncooked chicken breasts (boneless skinless) 1 Jar Mayo (regular works best as it melts better) Garlic Salt 1 bag Mozzarella shredded Cheese 1/2 head of lettuce 1 bag Sara Lee Mr. Pita pita pockets (have to be halved and able to open) 1 tomato Spray butter/ pam Grill Chicken (I use a forman grill or you can bake it (do not season!!!) Let the chicken cool and while doing so mix the garlic salt and mayo together to your own preference. Keep in mind the mayo melts and then the garlic taste really pops! (You can us some of the chicken pieces after they are cut to taste test :) Cut the chicken into small chunks. I would say no bigger than a dime. Chop up lettuce thinly and kind of small. Same with tomatoes. Break open the pitas and you should have 12 halves open like envelopes. Use a spoon and spread the garlic mayo on the inside of the pita. I usually do one side and then close it to make sure I get both sides kind of even. Then add your ingredients. I usually put a little cheese then my chicken, followed by a little lettuce and tomatoes then a little more cheese. You can change the amounts and tomatoes and lettuce are optional for those who dont like them. After I have them all filled I us a pan or griddle to brown the outsides. I usually use a low temp and spray the pan with the Pam and start on one side. Brown to your preference. I like mine a nice golden and then flip. After both sides are brown the cheese should be melted and you have a nice nummy Garlic Mayo Chicken Pita Pocket :)
Posted on: Sun, 28 Sep 2014 04:10:50 +0000
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