Chicken Poblano Pita Pocket Tacos

Chicken Poblano Pita Pocket Tacos
Recipe Info - Skill Level
Recipe Info - Serving Size
4 servings
Recipe Info - Prep Time
10 min
Recipe Info - Cook Time
15 min
Chicken and poblano chiles make a great filling for tacos. Instead of corn tortillas, these tacos use pita bread. These make a delicious, quick and easy lunch or dinner.


Step 1

Place evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.

Step 2

Heat oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.

Step 3

Add milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.

Step 4

Slice pita breads in half and heat in a hot skillet for 2 minutes on each side.

Step 5

Fill each pita half with a lettuce leaf and about 1/3 cup chicken mixture.

Step 6

Serve with cherry tomatoes, if desired.

Cook’s Tip:

Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.


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