Tandoori Chicken Pita Pocket

Tandoori Chicken Pita Pocket
Main Pita Wraps Header

Steamed Pita Pocket stuffed with Vegetables & Hot Tandoori Chicken sauced with that Mayosa Sauce for a seriously good Tandoori Chicken Pita Pocket. Make this with leftover Tandoori Chicken or Kebabs.

I usually make extras whenever making Tandoori Chicken. Just so I can use the leftovers for this Wrap, Tandoori Salads, or Tandoori Noodles and other dishes.

Can you use Naan Bread instead? You sure can, just place the ingredients on the Naan Bread and Enjoy.

Tandoori Chicken Pita Pocket Ingredients

The ingredients comes together with a mix of Salad Vegetables, Seasoned with Tandoori Masala, drizzled with Mayosa Sauce and topped with reheated leftover or freshly cooked Tandoori Chicken.

Salad Vegetables

Wash and prepare the following Vegetables for the Salad Filling. Mix everything in a Salad bowl and use for the Vegetable Filling. Add in other vegetables like Napa Cabbage or Carrots if desired.

Tandoori Chicken Pita Pocket Salad

Salad Vegetables

  • Lettuce (Iceberg & Butter Crunch Lettuce)
  • Red Onions
  • Cucumber
  • Bell Pepper
  • Tomato

Mayosa Sauce

Mayosa Sauce is a combination of Hellmann’s Mayo & Samosa Sauce. This is a really good sauce that is also used on the Tandoori Chicken Burger. It can be used for a Creamy version of the Tandoori Chicken Salad as the main Dressing with some Tandoori Chicken using either the Mayo or Yogurt as the base sauce.

Stuffing for Tandoori Chicken Pita Wrap

Mayosa Sauce

Red Samosa Dipping Sauce

Samosa Dipping Sauce

Make up the Samosa Dipping Sauce first and let it cool. It takes about 10 minutes to make it.

After it is cool, combine the 1-2 Tbl of Samosa Dipping Sauce to 1/4 C of Hellmann’s Mayo and mix well for Mayosa Sauce.

Tandoori Masala

Use Tandoori Masala to make the Tandoori Chicken and to season the Wrap. Once the Pita Bread is stuffed with the Vegetables, shake on some of that JAH Tandoori Masala.

Tandoori Masala Products

JAH Tandoori Masala

The Tandoori Masala is the Seasoning used on top of the Vegetables instead of Salt & Pepper. It just really kicks it up a notch.

Tandoori Chicken

This recipe usually uses Leftover Tandoori Chicken. Although this can be made up with fresh cooked Tandoori Chicken too. Use 1 Chicken Quarter, 3 Drumsticks, or 2 Thighs for each Wrap. Optionally use 1 lbs. Chicken Breast for both wraps either cooked whole, sliced in half horizontally and grilled or cubed for Tandoori Kebabs.

Follow the instructions to make Tandoori Chicken and use for the Tandoori Chicken Pita Pocket Wrap.

Tandoori Chicken Pita Pocket Halves

Tandoori Chicken Pita Pocket

Use leftover Tandoori Chicken or make it fresh to use for the Tandoori Chicken Wrap.

Tandoori Chicken Pita Pocket Pin

Tandoori Chicken Pita Pocket

These are made with leftover Tandoori Chicken stuffed inside steamed Pita Bread with Vegetables & Mayosa Sauce for a Seriously Good Tandoori Chicken Pita Pocket Wrap.
Prep Time15 mins
Cook Time10 mins
Course: Lunch, Main Course
Cuisine: Canadian, Indian
Keyword: Tandoori Chicken Pita Pocket, Tandoori Chicken Pita Pocket Wrap, Tandoori Chicken Wrap, Tandoori Wrap
Servings: 2 Wraps
Author: JAH

Equipment

  • 1 Steamer
  • 1 Skillet

Ingredients

  • 1 lbs Tandoori Chicken - cooked
  • 2 handful Lettuce - Chopped or Shredded
  • 1/4 C Cucumbers - Diced
  • 1/4 C Onion - Diced
  • 1/4 C Tomato - Diced
  • 1/4 C Peppers - Diced
  • As Desired Tandoori Masala - for Seasoning

Mayosa Sauce

Instructions

  • Ensure you have about 1 lbs. of leftover Tandoori Chicken or make the Tandoori Chicken up to use here for the wrap. see notes.
    Prepare the Samosa Dipping Sauce and when cooled make the Mayosa Sauce.
    Prepare the Vegetables and place them into a Salad Bowl.
  • Steam the Pita Bread just until softened and tear along the edge about 40 % of the way.
  • Grab a good amount of the vegetables and place right in the middle section of the Pita. Sprinkle Tandoori Masala as desired over top and drizzle the Mayosa Sauce on.
    Reheat Tandoori Chicken and place the Chicken on top.
  • Tuck in the top flap and push the filling into the pocket tightly. Then Roll to create the Pita Pocket Wrap.
    Serve right away or wrap in waxed paper to serve later.

Notes

This recipe usually uses Leftover Tandoori Chicken. Although this can be made up with fresh cooked Tandoori Chicken too. Use 1 Chicken Quarter, 3 Drumsticks, or 2 Thighs for each Wrap. Optionally use 1 lbs. Chicken Breast for both wraps either cooked whole, sliced in half horizontally and grilled or cubed for Tandoori Kebabs.
Follow the instructions to make Tandoori Chicken and use for the Tandoori Chicken Pita Pocket Wrap.
 
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