Cheesy Chicken Tikka Pockets

The kids always want to make sure that when we go for long drives, then there are plenty of snacks or something equivalent to another lunch with them for the trip. I swear the kids have these growth spurts where they will grow inches in days, which makes them super hungry all the time. These chicken tikka pockets are on the top of their lists for car rides and travel snacks.

Preparation Time 1 hour

Cook Time 15 minutes

Yields 4 pockets

Ingredients

500 grams chicken breasts- cubed

2 tablespoons tandoori masala

1 teaspoon chilli flakes

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 medium onion- sliced

2 green peppers- sliced

3-4 tablespoons fresh lemon juice

150 grams mozzarella cheese- shredded

2 tablespoons oil

4 pita bread

Spicy Mayonnaise

1 cup mayonnaise

1 teaspoon chilli sauce

1/2 teaspoon salt

1/2 teaspoon garlic powder

Instructions

1. Combine chicken and all the listed spices and lemon juice. Marinate 1 hour.

2. Heat oil in a pan. Fry the chicken for 3-4 minutes until cooked through.

3. Add the peppers and onions. Fry it off 2 minutes. Cover and cook 2-3 minutes on a low heat until the peppers and onions are softened.

4. Remove the lid and top the chicken with the shredded cheese. Cover and steam the chicken for 2-3 minutes until the cheese melts. Remove from the stove and set aside.

5. Combine the ingredients for the spicy mayonnaise. Mix well and set aside.

6. Heat the pita bread on the stove until warmed through and golden.

7. Slice the hot pita open horizontally. Spread the spicy mayonnaise on both pieces of the pita bread. Fill with 1/4 of the chicken cheese mixture.

8. Top with the other half of the pita bread. Wrap the pocket in foil and cut in half to make eat this easier.