Mexi Cali Pita Pockets Recipes

Steps:

• Combine 1/2 picante, mayo and salt, mix well.
• Toss with lettuce, avocado, tomato, chicken, olives, and onion.
• Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce.
• To warm pita bread, wrap in foil ans bake 10 min at 350.

Steps:

• In a medium mixing bowl, stir together the cherry tomatoes, red onion, mushrooms, pepperoni, pizza sauce, mozzarella cheese, vinegar and garlic powder.
• Warm in the microwave for 1 minute.
• Cut each pita in half and warm in the microwave, about 30 seconds.
• Stuff each with a lettuce leaf; fill each pita with the pizza salad and serve.

Steps:

• In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
• Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.
• (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).

Steps:

• Preheat oven to 350°.
• Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
• While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.
• When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
• Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
• Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.
• Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.

Steps:

• In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
• In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
• Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
• To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.

Steps:

• Place ham, lettuce, and carrot in a resealable plastic bag. Pour ranch dressing into a small resealable container. Wrap the pita bread in plastic wrap. Pack the ham mixture, ranch dressing, and pita bread along with a spoon in a lunch box or bag until time.
• Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the ranch dressing on top.

Steps:

• Divide first 7 ingredients equally and stuff into pita breads.
• Pour dressing over and serve.

Steps:

• Combine first four ingredients until well mixed.
• stir in cucumbers, tomatoes, olives, and onion.
• brush pita pockets and toast until warm in toaster oven.
• generously spread pita pockets with hummus.
• fill with basil, greens, meat and yogurt mixture.

Steps:

• Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
• Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
• After warming pita breads cut in half and loosen sides to create a pocket.
• Spread the inside of each pita with hummus.
• Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.