Pita Pocket

A very simple recipe. Takes very little time to prepare
and is a very light and nutritious food that you can serve your family.I like to eat this at times after a hard day of work with a strong mug of coffee.For those who are weight conscience , this food helps to maintain your diet .There are 2 varieties of Pita bread in the market,normal and wholemeal.I have chosen the wholemeal .

(serves 2)

1 wholemeal PITA bread ( Nature’s Bake)
1 pc(or more) chicken fingers or nuggets.
(I used Dinding Ayam Jejari , chicken fingers which are coated with flour and spices)
4 salad leaves (shredded)
2 tbsp cubed green and yellow capsicum
2 slices cucumber (julienned)
1 tomato (or halve)
7-8 potato chips (any brand)

11/2 tbsp Honey Mustard Sauce ( Hunt’s)
2-3 tbsp chili sauce ( Lingam’s Chili Sauce)
2 tbsp Lady’s Choice Thousand Island Dressing (optional)
A few drops of olive oil ( Bertolli Extra Virgin)


Defrost PITA bread before preparing. Deep fry chicken fingers until crispy.Cut into small pieces.
Combine in a bowl,salad leaves, cubed capsicum, chicken fingers and julienned cucumber.Mix in honey mustard sauce,chili sauce and olive oil. Combine all ingredients together. Leave potato chips to be added at the last stage.

Heat PITA bread as per the packing instructions. I heated the PITA bread under preheated oven 180C for 2 minutes.

Halve the bread .Before adding in the filling , add in crushed potato chips into the salad mixture.It is left last so that it doesn’t soften a lot. Now, you can add in the filling into the PITA bread.Add more chili sauce if you want.Now ,its ready to be served. Enjoy !!!

The above recipe is my entry for the event Food for 7 stages of life - 6th Edition-Tiffin Box hosted by Sourashtra Kitchen and Sudeshna's 'Cook like a bong'


  1. Looks very inspiring to me. So easy and quick to make.. Thanks a lot for sending this entry for Tiffin Box event.


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