Back to Recipes

Taco Pockets

Dinner, Entrees, Ethnic, Lunch, Low Phosphorus, Low Potassium, Low Sodium


Based on 4 servings per recipe.

  • 8 ounces cooked shredded chicken
  • 1/4 cup diced purple onion
  • 2 ounces shredded cheddar cheese
  • 2 pita pocket breads (6" in diameter)
  • 1 tablespoon lemon juice
  • 1 medium chopped tomato
  • 2 tablespoons French salad dressing
  • 1 tablespoon taco sauce
  • 1 cup shredded lettuce


  1. In a bowl, combine chicken, onion, and cheese.
  2. Cut pita in half.
  3. Spoon one quarter of mixture into each pita half.
  4. Wrap in foil or parchment paper to hold together. Refrigerate until serving.
  5. Mix dressing and taco sauce in a small bowl.
  6. To serve, drizzle 2 tablespoons of sauce over chicken filling on sandwich and top with lettuce. Keeps 3 days refrigerated.


About This Recipe

These sandwiches deliver the delicious flavors of a taco in a soft pita pocket. Make them ahead of time and eat when you need a quick protein lunch or snack.

More recipes like this

Homemade Low-Sodium Soy Sauce

Ethnic, Sauces, Low Phosphorus, Low Potassium

Low Salt Guacamole

Ethnic, Low Phosphorus, Low Potassium, Low Protein

Banana-Apple Smoothie

Breakfast, Desserts, Vegetarian, Low Phosphorus