My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.
I pulled the recipe from a 1999 Taste of Home magazine.
Here’s what you’ll need:
I didn’t measure any of the ingredients, but I’ll give you the actual recipe.
10 oz package of frozen broccoli florets
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)
1/4 cup mayonnaise
2 Tbs. mustard
salt and pepper
4 bacon strips, cooked and crumbled (I never put this in)
Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.
We like to eat these with Sun Chips.