Pita Pockets

This is a handy dish for the winter season. It is simple and works for all members of the family including the kids. The Pita stuffing can be tailored to your family’s choice. Grilled or simply cooked shredded chicken, boiled eggs and bacon are good options for non-vegetarians. Mushrooms, corn, chilli peppers, carrots work well for the vegetarians. While grated cheese is part of the recipe, one can add cheese slice to the filling for the kids. The Pita Pockets go well with Hummus. Other options are garlic dip, hung curd and cucumber dip. I often use a dip consisting of hung curd, mayonnaise, fried garlic and lemon juice. These Pockets also goes well with soup, salads or potato wedges. So try out the Pita Pockets. It’s convenient and comfort food for the entire family. Happy Fooding Around.




Pita Pockets

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 1x


A Slice of the Middle East



  • 4 large or 6 medium sized chicken Sausages
  • 1 Tsp Oil
  • 2 large boiled Eggs, de shelled and diced small
  • ½ cup shredded Lettuce
  • ½ cup chopped Onions
  • 1/3rd cup Corn Kernels
  • 2 Tomatoes, sliced into rounds
  • 1 large Bell Pepper (Capsicum), sliced into rounds
  • ½ cup shredded Red Cabbage (you can use the regular cabbage too)
  • ½ cup grated Mozzarella cheese or Processed Cheese
  • 1 Tsp Garlic powder or 1 Tbsp fried Garlic
  • 1 ½ Tbsp Lime Juice
  • Red Chilli Flakes
  • Salt to Taste
  • Freshly ground black Pepper to season
  • 4 Pita Breads, cut into halves


  1. In a pan heat 1tsp oil and lightly saute’ the chicken sausages, drain them on kitchen paper towels or tissues and sliced into small rounds once cooled.
  2. For the FILLING, in a large bowl add ALL the ingredients one by one except the Pita breads. Throw in together the sliced sausages, diced hard boiled eggs, shredded lettuce, sliced onions, corn kernels, tomatoes, bell peppers, grated cheese, shredded red cabbage (if you are using any), grated cheese, garlic powder or fried garlic, lime juice, red chilli flakes, freshly grounded pepper and salt to taste.
  3. Give all the ingredients a good mix. Toss them well together and season them thoroughly with the lime juice, salt, crushed pepper, red chilli flakes, salt and garlic powder.
  4. Take the Pita halves and lightly toast them on the griddle/tava or grill them in the oven/griller at 200°C or 400°F till they are a little crispy in texture and light brown in colour.
  5. Now take one Pita halves at a time and stuff the pockets with the filling. Care should be taken not to over stuff the pita pockets. Else they will give way and break.
  6. Serve the Pita Pockets warm along with Hummus or any other Dip of your liking.


  • Serving Size: 4


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