Chicken and Chickpea Pita Pockets

Enjoy the wholesome goodness of Chicken and Chickpea Pita Pockets! In just 30 minutes, mix shredded rotisserie chicken, chickpeas, celery, scallions, Greek yogurt, parsley, lemon juice, and red pepper flakes. Fill whole wheat pita pockets with the savory mixture, adding fresh arugula for crunch. Serve alongside oven fries for a satisfying meal bursting with flavors and textures. Perfect for lunch or dinner, these pockets offer a delightful combination of protein-packed ingredients and zesty seasoning. With every bite, indulge in a taste of Mediterranean-inspired comfort that’s quick, easy, and oh-so-delicious!

Prep Time: 10 min  
Cook Time: 20 min

Ingredients:

  • 2 cups rotisserie chicken, shredded and chilled
  • 1 can chickpeas, drained and rinsed
  • ½ cup celery, small dice
  • 3 scallions, sliced thin
  • 1 cup Greek yogurt, plain
  • ¼ cup parsley, chopped
  • 2 cups arugula
  • ½ lemon, juiced
  • 1 tsp red pepper flakes
  • 4 whole wheat pita pockets
  • 1 package oven fries

Directions:

Cook oven fries according to package directions.

In the meantime, in a large bowl, mix together chicken, chickpeas, celery, scallions, greek yogurt, parsley, lemon juice, red pepper flakes and salt and pepper. Scoop mixture into pita pockets. Serve with oven fries.

Other Ways To Prepare This Meal:

Plant-based: Omit the chicken and add other vegetables, such as diced tomato or cucumber, also use vegan mayo or plant-based yogurt instead of Greek yogurt.

Gluten-free: Look for gluten-free oven fries and pitas.

Kid friendly: Serve deconstructed or make a pita pizza.