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Chicken And Cheese Pockets

Healthy.Eater's picture
  Cream cheese 3 Ounce (1 Package)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Diced cooked chicken/Turkey 1 Cup (16 tbs)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Snipped parsley 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Pita bread rounds 2 Large, halved crosswise
  Lettuce leaves 4

In a mixing bowl soften cream cheese Stir together cream cheese and cheddar cheese, and then stir in chicken or turkey, pineapple, parsley, mustard, and celery seed.
Divide the filling among 4 freezer containers.
Seal, label, and freeze for up to 1 month.
For each brown bag lunch, place 1 pita half in a clear plastic bag.
Wrap a lettuce leaf in another clear plastic bag.
Place 1 container of filling, a pita half, and lettuce in a brown bag with other lunch items and a frozen ice pack.
At serving time, place lettuce in pita, and then add filling sandwiches in a medium mixing bowl soften the cream cheese with a wooden spoon.
Use the back of the spoon to press the cheese against the side of the bowl until the cheese is soft enough to mix.
2 Using the same bowl and spoon stir the cheddar cheese into the cream cheese.
Then stir in the chicken or turkey, drained pineapple, parsley, and seasonings until they're thoroughly combined.

Recipe Summary

Main Dish

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Chicken And Cheese Pockets Recipe