Creamy Pulled Chicken in Pita Bread

Creamy Pulled Chicken in Pita Bread
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This Creamy Pulled Chicken in Pita Bread recipe is a quick and delicious dinner option that’s perfect for a casual Friday night. Tender chicken is gently simmered in a flavorful broth, shredded, and combined with creamy Greek yogurt and a tangy sweet chili sauce. Add a refreshing celery and mint salad for crunch, and serve it all in warm pita bread for a meal that’s bursting with flavor and texture.

If you’ve got extra time, slow-cooking a whole chicken adds even more depth of flavor, but chicken breasts work wonderfully for a fast and satisfying dish. Let’s get started!

Servings: 4

Prep Time: 20 minutes

Cooking Time: 15–20 minutes

Total Time: 35–40 minutes

Creamy Pulled Chicken in Pita Bread Pin

What You’ll Need

Ingredients:

For the Chicken:

  • 1 onion, sliced
  • 1 garlic clove, minced
  • 2 bay leaves
  • 10 black peppercorns
  • 1 chicken bouillon cube (or 1.5 tablespoons liquid chicken stock)
  • 0.88 lbs chicken breast
  • 0.4 to 0.8 cups Greek yogurt (depending on desired creaminess)
  • 4 tablespoons sweet chili sauce (or sriracha for spice)
  • Salt and black pepper to taste

For the Celery Salad:

  • 2 stalks celery, sliced thinly
  • 2 tablespoons chopped fresh mint
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Bread:

  • 8 pita breads, pieces of baguette, or soft flatbreads

Tools You’ll Need

  • Large pot with lid
  • Medium mixing bowl
  • Cutting board and knife
  • Oven for warming bread (or a microwave)
  • Tongs or slotted spoon (for removing chicken from broth)

Pro Tips

  1. Chicken Cooking Time: If using larger chicken breasts, simmer for an extra 5–7 minutes to ensure they’re cooked through.
  2. Flavor Boost: Add a splash of white wine or a few rosemary sprigs to the simmering broth for an even more aromatic base.
  3. Make It Spicier: Use sriracha instead of sweet chili sauce for a kick, or add a pinch of cayenne to the yogurt mixture.
  4. Bread Options: If you don’t have pita bread, naan, tortillas, or crusty baguette slices work perfectly too.
  5. Double Up: Make extra chicken for lunch leftovers—it’s great in salads or sandwiches the next day!

Substitutions and Variations

  • Meat: Use boneless, skinless chicken thighs for a juicier alternative.
  • Dairy-Free: Replace Greek yogurt with a plant-based yogurt or coconut cream for a dairy-free version.
  • Extra Veggies: Add thinly sliced cucumber or shredded lettuce to the pita for added crunch and freshness.
  • Grains: Serve the chicken and celery salad over cooked quinoa, rice, or couscous instead of bread.

Instructions

Step 1: Prepare the Broth

  1. Peel and slice the onion, and mince the garlic.
  2. In a wide pot, bring 3 cups of water to a boil along with the onion, garlic, bay leaves, peppercorns, and bouillon cube.
  3. Add the chicken breasts to the pot, ensuring they’re fully submerged (add more water if needed).
  4. Cover with a lid, reduce the heat to low, and simmer gently for 10 minutes.

Step 2: Make the Celery Salad

  1. While the chicken is cooking, rinse and trim the celery. Slice it thinly and place it in a medium mixing bowl.
  2. Chop the mint leaves and add them to the bowl.
  3. Squeeze the juice of half a lemon over the celery and mint, then drizzle with olive oil.
  4. Season with salt and black pepper to taste, and toss to combine.

Step 3: Shred the Chicken

  1. Once the chicken is cooked, remove it from the pot using tongs or a slotted spoon and place it on a sturdy cutting board.
  2. Shred the chicken using two forks, or slice it into small strips with a sharp knife.
  3. In a mixing bowl, combine the shredded chicken with a few garlic slices from the broth, a bit of the cooking liquid (about 2–3 tablespoons), and the Greek yogurt. Stir until creamy.
  4. Add sweet chili sauce (or sriracha), and season with salt and black pepper to taste. Adjust the amount of yogurt and chili sauce to your desired creaminess and spice level.

Step 4: Warm the Bread

  1. Preheat your oven to 392°F (200°C).
  2. Place the pita bread directly on the oven rack and warm for 5–10 minutes. Alternatively, microwave the pita bread for 30–45 seconds, wrapped in a damp paper towel to keep it soft.

Step 5: Assemble

  1. Fill each pita bread with a generous portion of the creamy pulled chicken mixture.
  2. Top with the celery and mint salad for a refreshing crunch. Serve warm and enjoy!

Cooking Times

  • Prep Time: Approximately 20 minutes
  • Cooking Time: 15–20 minutes
  • Total Time: 35–40 minutes

Leftovers and Storage

  • Chicken: Store leftover pulled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
  • Celery Salad: Best enjoyed fresh but can be stored in the fridge for up to 2 days.
  • Bread: Warm leftover pita bread in the oven or microwave before serving.

Conclusion

This Creamy Pulled Chicken in Pita Bread recipe is a perfect balance of savory, creamy, and refreshing flavors. The tangy yogurt and sweet chili sauce combine beautifully with the tender chicken, while the celery salad adds crunch and brightness. It’s a quick and satisfying meal that’s easy to make on a busy night. I’d love to hear how this turned out for you—share your thoughts in the comments below! 😊

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