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Crispy Chicken Pita Pockets

By Nicole Vranjican

5 from 3 votes

on Jan 16, 2022, Updated Jul 03, 2023

Crispy Chicken Pita Pockets are a creamy, crunchy portable vegan salad made with fresh lettuce, warm pita bread and a punchy Pepperoncini Tartar Sauce to tie it all together!

Watch Me Make This Recipe👇

How to Make Chicken Pita Pockets

Start by mixing your lettuce of choice with cucumbers, tomatoes and red onions.

Then add some crispy vegan chicken. I use vegan chicken nuggets and chop them into bit sized pieces.

Add the dressing (recipe below) and toss well.

When the salad is ready, I warm up a soft whole wheat pita (any kind you like will work) and trim the edge to expose the opening.

Then I tuck that piece into the bottom on the pita pocket to reinforce the edge and stuff it full of salad. I learned this trick from watch Molly Yeh on the Food Network and my mind was blown! No more stuffed pitas that fall apart!

The cool crunchy salad, savory vegan chicken and creamy dressing pairs so well with the warm pita and the best part is, you can pick this salad up and eat it like a sandwich.

Pepperoncini Tartar Sauce

I love a punchy dressing for a salad like this, and this is one of my favorites. You could use an creamy dressing you like though. My Vegan Ranch Dressing would also work well.

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5 from 3 votes

Crispy Chick’n Salad Pockets

By: Nicole Vranjican

A creamy, crunchy portable vegan salad made with crunchy lettuce, warm pita bread and a punchy Pepperoncini Tartar sauce to tie it all together! 

Prep: 10 minutes mins

Cook: 5 minutes mins

Servings: 4 pita pockets

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Ingredients 

• 1 head Romaine lettuce, chopped
• 1/2 large cucumber, chopped
• 1 tomato, chopped
• ¼ cup chopped red onion
• 1/2 cup chopped pepperoncini peppers
• 12 vegan chicken nuggets
• 4 pita breads

Pepperoncini Tartar Sauce

• 1 cup vegan mayo, I like Hellman's vegan mayo
• 1/3 cup almond milk, unsweetened
• 1 tbsp dill pickle juice, from the jar
• 3 tbsp pepperoncini juice, from the jar
• 1 tbsp lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp sugar
• 2 tsp dried dill
• ¼ cup finely chopped cucumbers, optional
• ¼ cup finey chopped pepperoncini peppers
• 1 baby dill pickle, finely chopped

Instructions 

Make the Dressing

• Combine the vegan mayo, almond milk, pickle juice, pepperoncini juice and lemon juice in a bowl and mix well.

  Add the remaining ingredients and stir to combine. Then taste and add more salt and pepper as desired.

  Note: this makes 12oz of salad dressing so you will have more than you need for this salad. Serve any leftover dressing as a dip with veggies or store in the fridge for up to 2 weeks.

Cook the Chick'n

• Bake or air fry the vegan chicken nuggets according to the package directions, then set aside.

Make the Salad

• In the meantime, make the salad by combining the lettuce, cucumbers, tomatoes, onions, and pepperoncinis in a large bowl.

  When the vegan chicken has cooled a little, chop it into bite-sized pieces and add it to the bowl.

  Add as much dressing as you would like and toss well to coat. Set aside.

Assmeble the Salad Pockets

• Start by warming the pita bread. I usually do this in the microwave for 10-15 seconds.

  Then slice off the outter edge (see photo above) and open the large piece to create a pocket.

  Place the edge into the bottom of the pocket to reinforce the bottom and then fill with the Crispy Chick'n Salad.

  Enjoy!

If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan  

For more free vegan recipes, don’t forget to check out my YouTube channel here.