Chicken Pitta Bread Pocket Filling Recipes

Chicken and pineapple fritters served in a pitta bread pocket with sweet chilli sauce
Chicken and pineapple fritters served in a pitta bread pocket with sweet chilli sauce

Pitta bread - or pita bread - is a type of flat bread, popular in countries on the Eastern and Southern shores of the Mediterranean Sea. They are usually either torn to be eaten with a wide variety of dips, or opened up and filled, sandwich style. One common example of the latter usage in many Western countries is in the form of fast food doner kebabs, where the pitta bread is stuffed with mixed salad, grilled lamb meat and a spicy sauce.

The recipes below form a mixed variety of options for stuffing pitta breads using chicken as the main ingredient.

Doner kebab as purchased from a British kebab shop sees a pitta bread stuffed with lamb meat, salad and spicy sauce
Doner kebab as purchased from a British kebab shop sees a pitta bread stuffed with lamb meat, salad and spicy sauce

How to Prepare a Pitta Bread for Filling

Pitta bread pocket ready to be filled
Pitta bread pocket ready to be filled

In order to prepare a pitta bread for filling, the bread should firstly be heated. Packs will usually provide instructions for this procedure but generally they are sprinkled with water and heated under a hot grill/broiler for about ten seconds each side, or alternatively, placed dry in to a microwave oven at a high setting for fifteen to twenty seconds.

Using a piece of kitchen paper to hold the hot pitta bread, make a slit along one long edge with a sharp knife and gently squeeze the two ends of the bread inwards to open up the pocket for filling.

Chicken and Pineapple Shish Kebab in Pitta Bread

Soy spiced chicken and pineapple shish kebab in a pitta bread pocket
Soy spiced chicken and pineapple shish kebab in a pitta bread pocket

Cook Time

  • Prep time: 2 hours
  • Cook time: 5 min
  • Ready in: 2 hours 5 min
  • Yields: Two filled pitta breads

Ingredients

  • 1 large chicken breast fillet, chopped to 1 inch pieces
  • 4 tablespoons dark soy sauce
  • 4 tablespoons fresh pineapple juice
  • 2 pineapple rings canned in own juice, each cut in to 6 pieces
  • 1 red bell pepper, seeded and chopped to 1 inch pieces
  • Vegetable oil
  • 2 pitta breads

Instructions

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Pineapple juice and soy sauce marinadeChopped chicken breast for shish kebabsChicken pieces added to soy and pineapple marinadeChopped red bell pepper and pineapple piecesChicken shish kebabs ready for grillingChicken, pineapple and red bell pepper shish kebabs
Pineapple juice and soy sauce marinade
Pineapple juice and soy sauce marinade
Chopped chicken breast for shish kebabs
Chopped chicken breast for shish kebabs
Chicken pieces added to soy and pineapple marinade
Chicken pieces added to soy and pineapple marinade
Chopped red bell pepper and pineapple pieces
Chopped red bell pepper and pineapple pieces
Chicken shish kebabs ready for grilling
Chicken shish kebabs ready for grilling
Chicken, pineapple and red bell pepper shish kebabs
Chicken, pineapple and red bell pepper shish kebabs
  1. Pour the dark soy sauce and pineapple juice in to a bowl and add the chicken pieces. Stir well, cover with plastic wrap and set aside for a couple of hours to marinate.
  2. .If using wooden skewers, soak them in cold water for ten minutes.
  3. Lightly oil a grill pan with vegetable oil. (The pan can firstly be covered with tinfoil if desired to make cleaning up easie.) Put your overhead grill/broiler on to preheat at a high setting
  4. Thread the chicken pieces, red pepper and pineapple alternately on to the skewers and lay on the grill pan. Brush the top of the shish kebabs with more vegetable oil.
  5. Cook the kebabs for about three minutes each side until done. Remove to a plate.
  6. Heat the pitta breads per the instructions on the packet, cut them open and fill each one with the pieces of a kebab.

Kung Po Chicken Filled Pitta Bread

Chinese Kung Po chicken stir fry stuffed pitta bread
Chinese Kung Po chicken stir fry stuffed pitta bread

Cook Time

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: Two filled pitta breads

Ingredients

  • 1 large chicken breast fillet, chopped to 1 inch pieces
  • 1 egg white
  • 1 teaspoon cornflour/corn starch
  • Salt
  • ½ green bell pepper, chopped to 1 inch pieces
  • ½ small white onion, peeled and sliced
  • Vegetable oil
  • 1 small pack Chinese kung po cooking sauce
  • 1 medium tomato, cut in to 6 segments
  • 2 pitta breads

Instructions

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Velveting chicken for stir fryingVegetable ingredients for Kung Po chickenKung Po sauce for stir fryDraining velveted chickenTomato is added to the Kung Po chicken at the very end of the cooking process
Velveting chicken for stir frying
Velveting chicken for stir frying
Vegetable ingredients for Kung Po chicken
Vegetable ingredients for Kung Po chicken
Kung Po sauce for stir fry
Kung Po sauce for stir fry
Draining velveted chicken
Draining velveted chicken
Tomato is added to the Kung Po chicken at the very end of the cooking process
Tomato is added to the Kung Po chicken at the very end of the cooking process
  1. Put the egg white in to a bowl and stir in the cornflour/starch and a generous pinch of salt to form a paste. Stir in the chicken, cover with clingfilm and leave for twenty minutes. This velveting process helps protect the chicken during cooking and ensures it cooks more evenly.
  2. Drain the chicken thoroughly through a colander.
  3. Bring a wok up to a high heat and add a couple tablespoons of vegetable oil. Stir fry the chicken until the meat turns white.
  4. Add the onion and green pepper to the wok and stir fry for a further minute before pouring in the kung po sauce.
  5. When the sauce is simmering, add the tomato, carefully fold through and turn off the heat.
  6. Prepare the pitta breads and divide the kung po chicken evenly between the two pockets.

Chicken Chow Mein Filled Pitta Bread

Pitta bread filled with tasty chicken chow mein
Pitta bread filled with tasty chicken chow mein

Cook Time

Prep time: 30 min

Cook time: 10 min

Ready in: 40 min

Yields: Two filled pitta breads

Ingredients

  • 1 small nest of dried egg noodles
  • 1 chicken breast fillet, cut to 1 inch dice
  • 1 egg white
  • 1 teaspoon cornflour/starch
  • Salt
  • 3 water chestnuts (canned in water), halved
  • 3 small closed cup mushrooms, halved
  • 1 small red bell pepper, seeded and chopped to 1 inch pieces
  • Vegetable oil
  • Small pack of chow mein stir fry sauce
  • 2 pitta breads

Instructions

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Dried Chinese egg noodlesCooked and drained egg noodlesWater chestnuts, button mushrooms and red bell pepper chopped for stir fryingChow mein stir fry sauce
Dried Chinese egg noodles
Dried Chinese egg noodles
Cooked and drained egg noodles
Cooked and drained egg noodles
Water chestnuts, button mushrooms and red bell pepper chopped for stir frying
Water chestnuts, button mushrooms and red bell pepper chopped for stir frying
Chow mein stir fry sauce
Chow mein stir fry sauce
  1. Cook/rehydrate the noodles as instructed on the pack. This usually involves simmering them in water for 4 or 5 minutes. Drain, cover and leave for about half an hour to cool completely.
  2. Velvet the chicken in the egg white, cornflour and salt as described in the above recipe.
  3. Heat the wok and a couple of tablespoons of vegetable oil before stir frying the drained chicken pieces until sealed. Add the water chestnuts, mushrooms and red pepper. Stir fry for another minute or so.
  4. Add the chow mein sauce and stir through. Once the sauce starts to simmer, add the cooled noodles to the wok and carefully lift and stir to combine.
  5. Prepare the pitta bread pockets and spoon the chow mein inside.

Chicken and Pineapple Fritter Filled Pitta Breads

Battered chicken and pineapple pieces are stuffed in to a pitta bread pocket and drizzled with sweet chilli sauce
Battered chicken and pineapple pieces are stuffed in to a pitta bread pocket and drizzled with sweet chilli sauce

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: Two filled pitta breads

Ingredients

  • 4 tablespoons plain/all purpose flour
  • 1 tablespoon cornflour/corn starch
  • Salt
  • 1 chicken breast fillet, cut to 1 inch dice
  • 1 pineapple ring (canned in own juice), cut in to 6 equal pieces
  • 2 pitta breads
  • Sweet chilli sauce as required

Instructions

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Chicken breast and pineapple pieces for frittersPreparing batter for frittersDeep frying chicken frittersChicken and pineapple fritters are drained on kitchen paperChicken and pineapple fritter stuffed pitta bread is ready for sweet chilli sauce
Chicken breast and pineapple pieces for fritters
Chicken breast and pineapple pieces for fritters
Preparing batter for fritters
Preparing batter for fritters
Deep frying chicken fritters
Deep frying chicken fritters
Chicken and pineapple fritters are drained on kitchen paper
Chicken and pineapple fritters are drained on kitchen paper
Chicken and pineapple fritter stuffed pitta bread is ready for sweet chilli sauce
Chicken and pineapple fritter stuffed pitta bread is ready for sweet chilli sauce
  1. Put two tablespoons of ordinary flour in to each of two small plates or bowls. One will be for dusting and one for making the batter. Add the cornflour/starch to the bowl which will become the batter. Season with salt.
  2. Very slowly, start adding cold water to the flour mix, stirring/whisking with a fork, until you have a thick batter.
  3. Bring a deep frying pan of oil up to a high heat (or use a deep fryer).
  4. Roll the chicken portions in the dry flour until coated before dipping them in the batter and carefully depositing them in the hot oil. Fry for five or six minutes until the batter is golden and crispy, turning occasionally. Remove with a metal slotted spoon to a plate covered with kitchen paper to drain.
  5. It is a good idea at this stage to add a little more water to the batter. Thinner batter is better for the pineapple fritters.
  6. Flour and batter the pineapple pieces in the same way as you did with the chicken. They should be fried for two or three minutes only. Remove to drain.
  7. Divide the chicken and pineapple fritters evenly between the two pitta breads and pour over the sweet chilli sauce.

Thanks for Reading - Please Rate these Ideas Below

5 stars from 2 ratings of these chicken pitta bread filling recipes

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6 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks randomcreative. Glad you like the recipes and find the information useful. Hope you're having a good weekend.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

Awesome as always! I'm not even hungry and my mouth is watering. Love the range of recipes here and all of the useful information.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Jan and thanks for letting me know you like the ideas. Yes - the Doner is intended as being for one person. They are sold small, medium, or large - this is a medium! :)

Thank you italianfood and jabelufiroz for the visits and comments.


jabelufiroz profile image

jabelufiroz 3 years ago from India

Well explained Chicken Pitta Bread Filling Recipes. Voted up.


italianfood profile image

italianfood 3 years ago from Philippines

This dish is totally great! My stomach is craving to taste that dish when I am looking on the pictures.


janshares profile image

janshares 3 years ago from Washington, DC

Hi Gordon, wonderful ideas. The chicken and pineapple look scrumptious. Is that Doner kebob for one person? My goodness, looks like it could feed four! LOL! Voted up and useful.

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