Mini Pita Pocket Appetizer
with smoked Chicken and celery


These make a great Party Tray for gatherings or for luncheons. See more of my Appetizer Recipes

Mini Pita Pocket Appetizer Recipe, Smoked Chicken Pita Pockets
recipe and photograph created by Peggy Bucholz for

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Prep Time: 35 min    Total Time: 35 min    Servings: 20 approx    


8 ounce chicken breast, boneless, skinless
a few drops Liquid Smoke
salt and pepper
1 tablespoon butter
1 celery stalk, finely chopped
4 tablespoon scallions, thinly sliced
1/3 cup red bell pepper, chopped finely
4 tablespoons mayonnaise
Zest from one lemon
3 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black peppercorns
salt, to taste
2 tablespoons slivered almonds, chopped and toasted
10 mini pita pockets, whole wheat or plain 
1/2 cup Arugula leaves stacked, rolled and sliced 1/4-inch
Lettuce leaves for garnish, optional


Sprinkle chicken with liquid smoke and saute in a small skillet over med-hi heat with butter until completely cooked; add salt and pepper, then finely dice the poultry and combine in a small bowl with celery, scallions and bell peppers. Stir in mayonnaise, lemon zest and juice, pepper, salt and almonds.

Cut pockets in half horizontally; if you are presenting them upright as opposed to laying them on their sides, cut a thin slice from the bottom of each so that they will stand up. Fill them with approximately 1 tablespoon filling, top with arugula and serve on a party tray over a bed of lettuce if desired.

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001