This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
Southwestern Chicken Pita Pockets are stuffed with juicy, seasoned chicken, corn, black beans, cheese, and avocado. Because you can make all of the ingredients ahead of time, it’s the perfect recipe for a quick lunch or dinner!
I can’t believe that school is about to begin in just a few days! My son is attending a new school this year where it’s pretty expensive to buy lunch. We’ve been brainstorming some ideas to keep packed lunches from getting too boring. This has been really fun for me since I eat lunch at home every day. We’re both looking forward to some new recipes!
When trying to think of something besides traditional sandwiches, the first thing that popped into my head was to create some pita recipes! This Southwestern Chicken Pita is one of my favorite ideas that we’ve come up with so far. It can be served warm, but also works out just as well as a lunch box meal.
Sargento® Slices
You guys know that I am a huge fan of Sargento cheese as I have featured Sargento in several of my favorite recipes on this website. It’s 100% Real, Natural Cheese with incredible flavor and texture.
I stuffed these Southwestern Chicken Pitas full of diced seasoned chicken, corn, black beans, avocado, and Sargento Blends 4 Cheese Southwest Slices that I found in the dairy section of Harris Teeter. This cheese is a blend of Monterey Jack, Chipotle Cheddar, Colby, and Pepper Jack cheeses. It’s the perfect complement for this pita recipe but also delicious on burgers and flatbreads.
Sargento also offers Ultra Thin Provolone Cheese Slices and Sargento Sliced Sharp Cheddar Cheese. Both of these cheeses are great additions to a perfectly grilled burger or sandwich. My kids and I often snack on them straight out of the package too!
And, for more recipe inspiration, visit Sargento’s website!
Why This Recipe Works
- This is an easy, make-ahead recipe. You can make most of this recipe ahead of time, then just stuff and go! It’s perfect for a quick lunch or dinner.
- It’s a family-friendly recipe that kids can enjoy as well.
- You can enjoy this pita warm or cold.
How to Make Southwestern Chicken Pita Pockets
Prep!
Dice the chicken into small cubes. Open and drain the cans of corn and black beans.
Create!
Season the chicken with salt, pepper, and 1/2 teaspoon of the chili powder.
Heat the olive oil in a medium skillet over medium heat and add the chicken. Cook for about 5 minutes, or until no longer pink in the center.
Once the chicken is cooked through, add the corn, black beans, and remaining 1/2 teaspoon of the chili powder to the skillet. Stir and cook until heated through, about 2 minutes.
Tip: At this point you can refrigerate the chicken mixture for later use. You will want to wait until you are ready to eat to dice the avocado and assemble the pitas.
Cut the avocado into small cubes.
Present!
To assemble the pitas, place one slice of cheese into each half (you may have to break it to make it fit).
Spoon in the chicken mixture (warm or cooled).
Top with avocado and/or a squeeze of fresh lime.
Tip: you can also warm the pita pockets before filling them, if you prefer. Follow the instructions on the packaging for warming.
Tips & Techniques for the Best Southwestern Pita Pockets
- You can make the chicken, corn, and black beans mixture ahead of time. When you are ready to eat, stuff your pita pockets with the chicken, Sargento cheese slices, and freshly cut avocado for best results.
- Warm the pita pockets according to the directions on the package and stuff immediately after everything is done cooking if you prefer to enjoy this recipe hot.
- Store any leftover chicken mixture in an air-tight container in the refrigerator. Keep leftover pita pockets tightly wrapped in the cabinet. Be sure to use the leftover chicken within 3-4 days.
FAQ’s
- What do you serve with chicken pitas? Soup or salad would be a delicious complement to these chicken pitas.
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Southwestern Chicken Pita Pockets
Ingredients
- 1 pound chicken * cut into small cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder * divided
- 1 cup corn
- 1 cup black beans
- 4 slices Sargento Blends 4 Cheese Southwest Slices
- 4 pita pockets
- 1 avocado * diced small, optional topping
- 1 lime * quartered, optional
Instructions
- Season the chicken with salt, pepper, and 1/2 teaspoon of the chili powder.
- Heat the olive oil in a medium skillet over medium heat and add the chicken. Cook for about 5 minutes, or until no longer pink in the center.
- Once the chicken is cooked through, add the corn, black beans, and remaining 1/2 teaspoon of the chili powder to the skillet. Stir and cook until heated through, about 2 minutes.
- When you are ready to assemble the pitas, cut the avocado into small cubes.
- Place one slice of cheese into each pita and divide the chicken mixture (warm or cooled) among the pockets.
- Top evenly with the avocado and/or fresh lime, if desired.
Notes
Tips & Techniques for the Best Southwestern Pita Pockets
- You can make the chicken, corn, and black beans mixture ahead of time. When you are ready to eat, stuff your pita pockets with the chicken, cheese slices, and freshly cut avocado for best results.
- Warm the pita pockets according to the directions on the packet and stuff them immediately after the mixture is done cooking if you prefer to enjoy this recipe hot.
- Store any leftover chicken mixture in an air-tight container in the refrigerator. Keep leftover pita pockets tightly wrapped in the cabinet. Be sure to use the leftover chicken within 3-4 days.
