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Portable Southwestern pita pockets for lunch on the go

Try this recipe for chicken pita pockets, made with Southwestern flavors and packed with deliciously nutritious ingredients like corn, sweet bell peppers and black beans.

I love Southwestern flavors. The spices, the fresh and vibrant vegetables and the herbs are all perfect in my book. I’ve made several Southwest salads and pasta dishes, but never a pita filled with Southwestern foods and flavors until now.

Southwestern pita pockets

To get the Southwestern flavors, I used a salad dressing I created and love. You will toss the lettuce and vegetables in the dressing. The chicken gets cooked in a skillet and mixed in with everything else. And then you just stuff the mixture into warmed-up pitas. It doesn’t get much easier than this meal. It is the perfect lunch for a busy day or a fun meal to bring on a picnic.

Southwestern pita pockets

Southwestern chicken pita pockets recipe

These pita pockets are easy to make, completely portable and bursting with fresh flavors. Change up that typical sandwich or salad, and replace it with one of these. You won’t be disappointed.

Serves 4


For the filling

  • 1 large boneless, skinless chicken breast
  • Salt and pepper
  • 1 teaspoon Mrs. Dash Chicken Grilling Blends
  • 2-3 teaspoons olive oil
  • 4 pita pockets
  • 2 cups romaine lettuce
  • 3/4 cup assorted sweet bell peppers
  • 1 cup black beans
  • 1 cup corn
  • Fresh cilantro (optional)

For the dressing

  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 5 tablespoons freshly squeezed lime juice
  • 1 teaspoon white sugar
  • 1/4 teaspoon garlic powder
  • 1-1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt


  1. Sprinkle both sides of the chicken breast with salt and pepper (to desired preference) and then with Mrs. Dash Chicken Grilling Blends.
  2. Lightly coat your skillet with 2 to 3 teaspoons of olive oil.
  3. Preheat the skillet over medium-high heat until hot. Place the chicken into the skillet, reduce the heat to medium, and cook until the meat is no longer pink and the juices run clear, about 8 to 12 minutes.
  4. As the chicken cooks, turn it over occasionally so it browns evenly. If it starts to brown too quickly, then reduce the heat to medium-low.
  5. Remove the chicken, and chop it into large pieces.
  6. Prepare the dressing by combining all the ingredients in a resealable jar and shaking it until they are completely combined.
  7. Slice the bell peppers, making sure to remove the stems and seeds.
  8. Mix the lettuce, bell peppers, corn and black beans with the dressing.
  9. Stir in the chicken.
  10. Fill up the pita pockets with the chicken filling, and top with some torn cilantro, if using.

More chicken recipes

Tortilla chip-crusted baked chicken tenders with honey-yogurt dip
Peanut-crusted chicken and peanut rice
Healthy baked pasta-crusted chicken nuggets

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