Ingredients

• Pita Bread: 2-4 pockets, depending on portion size
• Chicken Breast: 1 large fillet, cooked and diced
• Salt: to taste
• Black Pepper: to taste
• Vegetable Oil: for cooking the chicken
• Walnuts: 2 tablespoons, chopped
• Cheese: 50-75 g, grated (any mild cheese such as mozzarella or gouda)
• Mayonnaise: 2 tablespoons (or substitute with Greek yogurt for a lighter version)
• Eggs: 2, hard-boiled and diced
• Avocado: 1, diced
• Tomatoes: 1-2, diced
  
• 2 pita pockets, halved
• 1 cup cooked chicken breast, shredded or cubed
• 1 ripe avocado, diced
• Dill: 1-2 tablespoons, chopped for garnish
  

  Dressing

  • 2 tbsp Greek yogurt or mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • Optional: a pinch of garlic powder or dried herbs (oregano or parsley)

Steps to Make Chicken and Avocado Pita Pockets with Walnut and Cheese

1. Prepare the Chicken:
   • Season the chicken fillet with salt and black pepper.
   • Heat a small amount of vegetable oil in a pan over medium heat.
   • Cook the chicken breast for about 5-7 minutes on each side, or until it’s fully cooked through and golden brown. Remove from heat and allow it to cool before dicing it into small cubes.
2. Prepare the Filling:
   • In a large bowl, combine the diced chicken, chopped walnuts, grated cheese, mayonnaise, and diced hard-boiled eggs.
   • Gently fold in the diced avocado and tomatoes, mixing carefully to avoid mashing the avocado.
3. Season the Filling:
   • Add a pinch of salt, black pepper, and chopped dill to taste, mixing well to ensure all ingredients are well coated and seasoned.
4. Assemble the Pita Pockets:
   • Slice each pita bread in half to create pockets, being careful not to tear the bread.
   • Using a spoon, stuff each pita pocket generously with the chicken and avocado mixture until it’s well-filled but not overflowing.
5. Serve:
   • Serve the pita pockets immediately, garnished with additional dill if desired.
   • Pair with a fresh side salad or enjoy on their own.

Nutrition Facts (Per Serving, Approximate)

• Calories: 320 kcal
• Carbohydrates: 22 g
• Protein: 18 g
• Fat: 18 g
• Saturated Fat: 5 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
  

  Preparation and Cooking

  1. Prep Time: 15 minutes
  2. No Cooking Required (if using pre-cooked chicken)

  Steps

  1. Prepare the Filling:
     • In a large bowl, combine the cooked chicken, diced avocado, cucumber, cherry tomatoes, and red onion. Add feta cheese if using.
  2. Make the Dressing:
     • In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, olive oil, salt, pepper, and any desired herbs or garlic powder.
  3. Combine:
     • Pour the dressing over the chicken mixture and toss gently to coat evenly.
  4. Assemble the Pita Pockets:
     • Gently open each pita half and place a lettuce leaf inside if desired. Spoon the chicken and avocado mixture into each pocket, filling them generously.
  5. Serve:
     • Serve immediately or wrap them up for a fresh, on-the-go meal.

  These Chicken and Avocado Stuffed Pita Pockets are a refreshing, protein-packed option with a satisfying mix of creamy avocado, crisp veggies, and savory chicken. They’re perfect for a balanced, flavorful meal that’s easy to make and customize!

Frequently Asked Questions (FAQs)

1. Can I use different types of bread? Absolutely. While pita bread is traditional, you can also use wraps, tortillas, or sandwich rolls.
2. Is it possible to make these ahead of time? Yes. You can prepare the filling in advance and store it in the refrigerator for up to 2 days. Assemble the pita pockets just before serving to keep the bread fresh and avoid sogginess.
3. What other cheeses work well in this recipe? Feta or cheddar cheese are great alternatives for a sharper flavor.
4. How can I make this dish vegetarian? Replace the chicken with chickpeas or tofu for a protein-packed vegetarian option.
5. Can I make this dairy-free? Yes, omit the cheese and replace mayonnaise with a vegan mayo option for a dairy-free version.

Tips for Making the Best Chicken and Avocado Pita Pockets

1. Use Fresh Ingredients: Fresh tomatoes, avocado, and herbs will enhance the flavor and texture of the dish.
2. Season Generously: Don’t be afraid to adjust the salt and pepper to suit your preference.
3. Add a Little Spice: For an extra kick, add a dash of cayenne pepper or a sprinkle of red pepper flakes.
4. Serve Warm: If possible, serve the pita pockets while the chicken is still warm for a cozy, comforting meal.
5. Experiment with Herbs: Dill adds a subtle freshness, but you can also try parsley, cilantro, or basil for different flavor profiles.

Storage Tips

• In the Refrigerator: Store any leftover filling in an airtight container for up to 2 days. Assemble fresh pita pockets when ready to serve to maintain freshness.
• In the Freezer: Freezing is not recommended for this dish due to the mayonnaise and avocado, which do not freeze well.

Conclusion

This Chicken and Avocado Pita Pocket recipe is a simple yet flavorful dish that’s perfect for a variety of occasions. With tender chicken, creamy avocado, and the crunch of walnuts, each bite is packed with satisfying textures and rich flavors. Ideal for busy weekdays or casual gatherings, this recipe brings together nutritious ingredients in a way that’s both delicious and easy to prepare. Whether served with a side of greens or enjoyed on their own, these pita pockets offer a satisfying meal that’s sure to impress. Enjoy this quick, versatile recipe anytime you crave a wholesome, flavorful meal!