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Black Bean, Red Pepper and Chicken Salad Pockets

Pita | Makes 12 pockets

2 cups flour
1 tsp. salt
1 package yeast
1/4 tsp. sugar
3/4 cup warm water
In the bowl of a food processor, combine flour and salt. In a small bowl, dissolve yeast in water. Stir in sugar. With machine running, pour yeast mixture into flour mixture. Process just until the dough comes together.
Turn out on a lightly floured surface and knead about about 5 minutes or until dough is smooth and elastic. Place dough in an oiled bowl, cover and let rise until doubled, about 1 hour.
Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4-inch thick and 6 inches in diameter. Place discs on a lightly greased baking sheet, flatten slightly and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Preheat oven to 500 degrees and place oven rack in lowest position. Bake the pita bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.

Black Bean, Red Pepper and Chicken Salad Pockets | Makes 16 pockets

2 cups cooked black beans
2 red peppers, roasted, peeled and cut into strips
2 cups diced grilled or roasted chicken
2 cups diced Roma (plum) tomatoes (about 3-4)
1/2 cup coarsely chopped fresh cilantro
1 small red onion, chopped
salt and pepper to taste
1 head iceberg lettuce, cored and shredded
8 6-inch pita breads, cut in half for filling
2 Tbs. fresh lime juice
3 Tbs. red wine vinegar
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup corn or canola oil
In a small bowl, whisk all dressing ingredients together. In a large bowl, combine beans, peppers, chicken, tomatoes, cilantro and onion. Toss with dressing and add salt and pepper.
Line each pita half with lettuce. Fill with chicken mixture.

Gorgonzola and Greens Wrap | Makes 16 pockets

4 oz. Gorgonzola cheese, at room temperature
2 Tbs. extra virgin olive oil
4 oz. mixed salad greens, torn into bite-size pieces
2 apples, cored and diced
8 6-inch pita breads, cut in half
In a small bowl, blend cheese with olive oil until smooth. In a large bowl, combine greens and apples. Spread inside of pita with cheese mixture and then fill with greens mixture. Place on grill or heated skillet and cook each side about 2 minutes.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.


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