Moroccan chicken pockets recipe

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Stuffed pitta bread is versatile and makes a change from sandwiches - plus pitta bread is less messy than a sarnie.


  • Pitta bread
  • Shredded, skinless chicken breasts
  • A handful of dried apricots
  • A handful of parsley
  • Greek yogurt
  • Iceberg lettuce, shredded




  1. Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.
  2. Stuff half the pitta with the shredded lettuce.
  3. Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.
  4. Fill the rest of the pitta with the chicken mixture.
Top Tip for making Moroccan chicken pockets

To make a vegetarian version of this recipe replace the chicken with cheese and spread the pitta bread with mayonnaise or crème fraîche.Give your kids a balanced lunchbox with a portion of fruit, a small carton of water or juice and some oat crunchies or other cereal.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies