How to Make Creamy Chicken & Broccoli Pita Pockets
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Steam broccoli for 2-3 minutes until tender, then set aside to cool.
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In a mixing bowl, combine Greek yogurt, mayonnaise, dill, garlic powder, salt, and pepper to make the sauce.
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Fold in chopped chicken and cooled broccoli until evenly coated.
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Cut pita pockets in half, gently open, and layer each with shredded lettuce.
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Spoon the creamy chicken and broccoli filling into each pita half.
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Serve immediately or wrap for an on-the-go lunch.
Pro Tips for Perfect Creamy Chicken & Broccoli Pita Pockets
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked chicken breast, finely chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Chicken & Broccoli Pita Pockets?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Chicken & Broccoli Pita Pockets?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for cooked chicken breast, finely chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.