These Cheesy Chicken Pesto Pita Pockets are warm, fluffy pockets of goodness that just melt in your mouth!
Ingredients you'll need:
3 cups All Purpose Flour
¾ cup Warm Water
¼ cup Warm Whole Milk
¼ cup Olive Oil
1 tbsp. Honey
1 ½ tsp. Active Dry Yeast
1 tsp. Salt
2-3 cups Shredded Chicken, or rotisserie chicken
1/3 cup Pesto
¼ cup Sundried Tomatoes, chopped
1 bag Organic Valley Italian Herb Mozzarella
(Original Recipe) How to Make Homemade Fluffy Pita Bread:
In a large bowl, combine the warm water and warm milk. Stir in the honey and yeast. Set aside to bloom for 10 minutes.
Add the flour, olive oil, and salt. Mix until a shaggy dough, then turn out onto a clean surface to knead 4-5 minutes, until a smooth dough ball. Place in a clean bowl, cover with plastic or a damp cloth to rise in a warm environment for 1-2 hours, until doubled in size.
Divide the dough into 6 equal pieces. Roll into tight balls, then set aside for 30 more minutes.
Preheat a skillet over medium high heat for 3-4 minutes, until HOT.
Use a rolling pin to gently roll out each dough ball for an even surface that's 5-6 inches wide.
Brush with olive oil to cook on the heated skillet for 1 minutes on each side, flipping every minute, for a total of 4-6 minutes. The pitas should have a deep golden color to them. Let rest at least 5 minutes before enjoying!
How to Make Stuffed Pitas:
Once you've made the pita dough and let it have its first rise, you'll then...
Divide the dough into 6 equal pieces. Roll into tight balls, then set aside while you prepare the filling.
In a separate bowl, combine the shredded chicken, pesto, sundried tomatoes, and half of the Italian Herb Mozzarella. Mix well.
Roll out each dough ball to ¼” thick, add 1/6th of the pesto chicken and 1-2 tablespoons of the remaining shredded cheese.
Pinch the ends together to seal and place seam-side down onto a plate. Repeat with remaining dough pieces, then cover with a damp cloth to rise for 30 minutes.
Heat up a skillet over medium high heat.
Roll out the stuffed pitas to ½” thick, then place on to heated skillet. Cook for 30-45 seconds then flip to cook an additional 1 minute. Cook for a total of 5-6 minutes, flipping every minute to keep from burning.
Brush with a melted butter and herb mixture to enjoy warm!
My family has been buying Organic Valley products since I was a wee little child - no jokes. They're that amazing! Organic Valley is an organic food brand and independent cooperative of organic farmers based in La Farge, Wisconsin, United States. Founded in 1988, Organic Valley is the nation’s largest farmer-owned organic cooperative and one of the world's largest organic consumer brands.
What makes Organic Valley different from other dairy brands?
The reason I use Organic Valley in my everyday cooking is because their dairy products add nutrition AND flavor to my dishes without antibiotics, synthetic hormones, toxic pesticides, nor GMOS. 🙌
I also love how Organic Valley works with small organic family farmers instead of being a single large dairy producer.
How to Store and Reheat Stuffed Pitas:
Store leftover stuffed pitas in an airtight container in the fridge up to 3-4 days. Reheat in the oven covered in foil for 10-15 minutes at 350F, until warmed through. If you want the outside to be crisp again, I recommend cooking in a hot skillet for an additional 1-2 minutes on each side.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
In a large bowl, combine the warm water and warm milk. Stir in the honey and yeast. Set aside to bloom for 10 minutes.
Add the flour, olive oil, and salt. Mix until a shaggy dough, then turn out onto a clean surface to knead 4-5 minutes, until a smooth dough ball. Place in a clean bowl, cover with plastic or a damp cloth to rise in a warm environment for 1-2 hours, until doubled in size.
Divide the dough into 6 equal pieces. Roll into tight balls, then set aside while you prepare the filling.
In a separate bowl, combine the shredded chicken, pesto, sundried tomatoes, and half of the Italian Herb Mozzarella. Mix well.
Roll out each dough ball to ¼” thick, add 1/6th of the pesto chicken and 1-2 tablespoons of the remaining shredded cheese.
Pinch the ends together to seal and place seam-side down onto a plate. Repeat with remaining dough pieces, then cover with a damp cloth to rise for 30 minutes.
Heat up a skillet over medium high heat.
Roll out the stuffed pitas to ½” thick, then place on to heated skillet. Cook for 30-45 seconds then flip to cook an additional 1 minute. Cook for a total of 5-6 minutes, flipping every minute to keep from burning.
Brush with a melted butter and herb mixture to enjoy warm!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
Like the recipe? Leave a comment!