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BBQ Chicken Pita Pockets
Course: UncategorizedServings
2
servingsPrep time
10
minutesCooking time
5
minutesCalories
60
kcalIf you’re looking for a meal that’s fast, flavorful, and satisfying, these BBQ Chicken Pita Pockets will quickly become your go-to. Crispy chicken strips coated in smoky barbecue sauce are tucked inside warm pita bread, loaded with Mediterranean-inspired fillings, and served with creamy tzatziki.
Best of all? This recipe takes just 15 minutes from start to finish, making it perfect for busy weeknights or a quick lunch.
Ingredients
6 ready-to-fry chicken tender strips (Ready2Go Chicken Tenderstrips)
6 small pita bread loaves
100 ml barbecue (BBQ) sauce, warmed
For the salad filling:
A handful of fresh arugula leaves (Rocket)
50 grams marinated olives, pitted and sliced
50 grams feta cheese, crumbled
4-5 sun-dried tomatoes, sliced
For serving:
Homemade tzatziki sauce
Oil for frying
Directions
- Fry the chicken: Heat oil in a deep frying pan or pot over medium heat. Fry the chicken strips for 4-5 minutes until golden brown and fully cooked. Remove them and place them on a paper towel to absorb the oil.
- Slice and coat in sauce: Slice each chicken strip into 3 pieces crosswise. Dip each piece into the warm BBQ sauce until fully coated.
- Prepare the pita bread: Slice each pita bread loaf from the side to open a pocket. Add some arugula, marinated olives, feta cheese, and sun-dried tomatoes inside the bread.
- Add the chicken: Arrange 3 pieces of the BBQ sauce-coated chicken strips on top of the ingredients inside the pita bread.
- Serve the dish: Serve the BBQ Chicken Shawarma immediately with homemade tzatziki sauce on the side.
Chef’s Tips:
Healthy option: The chicken strips can be baked in the oven or fried in an air fryer according to the package instructions for a crispier result with fewer calories.
Ingredient substitutions: No arugula? You can use lettuce or baby spinach. Feta cheese can be replaced with halloumi cheese.
To prevent the bread from getting soggy: You can lightly toast the pita bread in a dry pan right before serving to make it crispy.
- Chef’s Tips
Healthy Option: Bake or air fry the chicken instead of deep-frying.
Swap Greens: Use lettuce or spinach if arugula isn’t available.
Cheese Alternative: Halloumi makes a great substitute for feta.
Crispy Pita: Toast pita bread in a dry pan before filling to prevent sogginess.
Nutritional Benefits
- Chicken: Excellent lean protein that keeps you full and energized.
- Arugula: Rich in vitamins A, C, and K (see arugula health benefits).
- Feta Cheese: Provides protein and calcium in a light, tangy flavor.
- Olives: Packed with antioxidants and healthy fats (learn more about olive nutrition)
Frequently Asked Questions
Q: Can I make BBQ Chicken Pita Pockets ahead of time?
Yes — prepare the chicken and fillings ahead, then assemble fresh for best results.
Q: Can I store leftovers?
Store cooked chicken and fillings separately in the fridge for up to 3 days. Reheat before assembling.
Q: What sides go well with this dish?
Pair with roasted potatoes, a Greek salad, or grilled veggies.
Final Thoughts
These BBQ Chicken Pita Pockets are everything you need in a meal — quick, healthy, flavorful, and family-friendly. Whether for lunch, dinner, or meal prep, they’ll quickly become a staple in your kitchen.
For another chicken recipe you’ll love, try our Crispy Chicken Schnitzel with Basil Pesto Zucchini Noodles.
BBQ Sauce Info:** BBC Good Food – Barbecue Sauce Recipes & Tips
