Dennis Weaver
Pitas pockets are fun little gizmos to make.
We had some chicken breasts in the refrigerator. Surely we could put the two together—pita pockets and chicken. After several false starts, we hit it: Why not stuff those pitas with fajitas.
Here’s what we did:
- We made pita pockets. We used our Garden Harvest Bread Mix. We knew that this bread makes fabulous pitas. (See how to make pitas.)
- We thinly sliced three chicken breasts. We sliced one large sweet onion and two bell peppers. We seasoned and sautéed the chicken and sautéed the vegetables on medium high heat.
- When the meat was nearly done, we added about a half cup of Cuban Mojito Simmer Sauce.
- We stuffed the pockets, first by smearing a spoonful of guacamole in each pocket, then by filling the pockets with the chicken and veggie combination.
- We served them with a tossed green salad and wedges of lime.
We had plenty for six normal people or three hungry teenagers.
These were really good and not much trouble at all once the pockets were made. Ben and I and three customers who happened by the store just at closing loved it.
A note about the bread.
You can make pita pockets with almost any bread. We used a Garden Harvest Bread Helper (you add the flour with a helper) that makes two two-pound loaves. We made extra large pockets with three ounces of dough each and a yield of 20 pockets. That’s a lot. You can freeze the extras or use half of your dough to make a loaf of bread.
We have used Garden Harvest Bread Mixes in our classes and it always is a hit. It has a flavor similar to the veggie crackers you buy in the store but in a yeast bread. We have it in a mix for bread machines and in a bread helper.
