Name: Moroccan chicken pockets recipe
Yield: Serves: 1
Cuisine: Moroccan
Ingredients: Pitta bread; Shredded, skinless chicken breasts; A handful of dried apricots; A handful of parsley; Greek yogurt; Iceberg lettuce, shredded

By Jessica Dady

published 20 September 2019

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

Ingredients

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

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Method

Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.
Stuff half the pitta with the shredded lettuce.
Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.
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.

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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.