Lunes, Hunyo 25, 2012

Greek Chicken Pita Pockets

Pita pockets are as fun to say as they are to eat. This easy sandwich can be served hot or cold. If you’re taking it for lunch, put everything in the pita, but leave the tzatziki (yogurt & cucumber dip) off until just before lunch.


  • 1 lb boneless skinless chicken thighs
  • 1 chopped onion
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp dried oregano leaves
  • 1/2 cup yogurt
  • 4 pita breads

Place chicken in greased crock pot.
Top the chicken with onions, lemon pepper and oregano.
Cook on low for 6-8 hours.
10 minutes before serving, remove the chicken and shred it with two forks.
It should just fall apart.
Put the shredded meat back into the pot.
Stir in the yogurt.
To make the sandwich, split open your pita bread and spoon the chicken inside then serve

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