Ingredients15 m servings 537 cals
- Preheat oven to Grill/Broil.
- Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside.
- Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
- Put chicken nuggets in pita pockets and serve hot.
Per Serving: 537 calories; 27.6 g fat; 51.1 g carbohydrates; 21.1 g protein; 60 mg cholesterol; 889 mg sodium. Full nutrition
ReviewsRead all reviews 3
What an unbelievable surprise! I tried the Pita Pockets recipe one day, thinking "maybe this will be interesting" and to say it exceeded my expectations would be the understatement of the year....
Okay - it a blah sort of way. I made these for lunch and it fit its purpose I guess, a quick, easy lunch. I didn't have chicken nuggets so I used a couple chicken breasts, cubed and fried in a c...