Turn that package of pita pockets into a week of never boring lunches with this tasty collection of ideas.



  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 2 Avocados (diced)
  • 3 tomatoes sliced
  • 2/3 cup sour cream
  • 12 whole wheat pita pocket halves


  1. In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes.
  2. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink.
  3. Spoon pita halves with the diced avocados, tomatoes and the chicken strips. Drizzle with a dollop of sour cream and sprinkle chopped coriander leaves.


There can be numerous variations of this recipe.

#1. Boiled Chickpea, cubed paneer, diced onion, sliced tomato, diced cucumber, baby spinach, chopped coriander, sour cream. Mix all together and spoon it in pita pockets.

# 2. Lettuce leaves, diced yellow bell pepper, diced red bell pepper, diced green bell pepper, diced cucumber, sour cream, shredded cheese, pomegranate. Layer all the vegetables inside pita pockets and serve.

#3. Pan seared shrimp, shredded lettuce, diced cucumber, diced tomatoes. Mix altogether and Spoon it in pita pockets.

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