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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pockets Recipe

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This recipe for Chicken Pockets is from Family Recipes: Holmes & Armentrout Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz Rotisserie chicken breast, diced
1/4 cup plain Greek yogurt
1 med stalk celery, chopped
3 Tbsp cucumbers, diced
5 red grapes, sliced in half
1 Tbsp Dijon mustard
1 tsp dill, chopped
1 drop of honey
4 whole wheat Pita bread pockets
Romaine lettuce or spinach leaves


Tzatziki Sauce:
3 cups Greek yogurt
Juice from 1 lemon
1 clove of garlic, minced
1 English cucumber, diced
1 Tbsp salt (for cucumber only)
1 tsp fresh dill, chopped
Salt and Pepper, to taste
Directions:
Directions:
Combine first 8 ingredients and stir. Place a leaf or two of the romaine lettuce in the Pita pocket. Fill pocket with 1 oz of chicken mixture. Top with 1-2 Tbsp Tzatziki sauce.

Tzatziki Sauce:
Peel cucumbers and dice. Put them in a colander and sprinkle with the 1 Tbsp salt (draws out the water). Cover with a plate and let sit 30 mins. Drain well and wipe dry with a paper towel. In a food processor or blender, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir in yogurt. Taste before adding any extra salt. Place in refrigerator for 2-4 hours before serving so flavors can blend.

This will keep in the refrigerator for a few days, but you will need to drain off any water and stir each time you use it.

 

 

 

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