Deviled Chicken Pitas

Made with: Lillian Z Ranch Boneless & Skinless Thighs, cut into ½ inch strips across the grain

  • 4 People
  • Easy
  • 30 Minutes


1 tablespoon cooking oil
1 small onion, minced
½ cup of water
1 tablespoon of chicken bouillon granules
1 tablespoon of Dijon mustard
1 tablespoon of Worcestershire sauce
2 teaspoon of cornstarch
1 teaspoon of garlic salt
1 teaspoon of prepared horseradish
6 pita rolls, split and warmed


In a large frying pan, heat the oil to medium temperature. Add the chicken and stir-fry for roughly 5 minutes or until no longer pink. Stir in the onion, water, chicken bouillon granules, mustard, Worcestershire sauce, cornstarch, garlic salt, and horseradish.

Leave to simmer, stirring frequently for about 15 minutes or until tender, making sure the sauce is thick. Spoon into pita rolls and serve hot.

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