Edition 14 – Pita Pockets
Pita pockets are round pieces of a chewier bread that you can cut in half to make “pockets” to stuff “stuff” in. Really, their uses are endless. And they keep well in the freezer. I just took some out that had been stuffed in there since June and they were fine. I let them thaw on the counter. Usually a zap in the microwave (not unlike tortillas) will soften them up a bit and make them more pliable. They would make good pizza pockets (or use the rounds whole like a mini pizza), salad/wraps and more. You can also toast them for a richer flavor, although they may be a little tougher to fill that way. You can usually find them near the deli counter and in the regular bread aisle near the bagels and “flat outs” tortillas on the shelf.
Recipe courtesy of WIU’s T- Hall kitchen. Thanks guys.
Chicken Caesar Pita Pockets
Cooked, chopped chicken (steamed, baked)
Caesar dressing (preferrably with peppercorn influence)
Cut and warm the pockets. Fill with layers of the remaining ingredients, reserving crutons for the top. It works out fairly well if you drizzle some of the dressing on the very bottom, that way if you run out of stuffing, the last bits of bread still have a bit of pizazz. Oh and ranch dressing does give a similar flavor if you don’t normally have caesar, and don’t want to add another bottle to your fridge.