Honey Mustard Chicken Pita Pockets

Ingredients

Set up honey mustard chicken pita pockets for serves 4, then keep the timing close to about 15 minutes.

• 4 pita breads, halved to make pockets
• 2 cups cooked chicken, diced
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 cups shredded romaine lettuce
• 1 cup shredded carrots
• 1/2 cucumber, diced

How to Make It

Keep the timing for honey mustard chicken pita pockets honest by starting with the step that cannot be rushed.

• Whisk the honey, Dijon, mayonnaise, and lemon juice together in a bowl until smooth.
• Add the diced chicken and toss until well coated.
• Gently open each pita half to make a pocket.
• Tuck a small handful of romaine, carrots, and cucumber into each pocket.
• Spoon the honey mustard chicken into the pockets and serve right away.

Timing Before Practice

This is assembly only with cooked chicken, so plates are ready in about 12 minutes.

• T-minus 15: mix the sauce and coat the chicken
• T-minus 8: fill the pita pockets and plate early eaters
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

Keep the chicken and the veg separate so the pita stays sturdy.

• Mix the honey mustard chicken up to a day ahead
• Chop the vegetables and store them separately
• Fill the pockets just before eating so the bread holds up
• Serve with: grape tomatoes, a clementine

Parent Tip

Warm the pita for a few seconds before filling so it opens into a pocket without tearing.