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Mini Pitas Bites with Spicy chicken Filling

Feeding a crowd means, making lots of small sized snacks. But they have to be like mouthfuls bursting with lots of flavour and excitement. Something to remember until the next dinner party. These mini pita bites with a spicy chicken filling was a keeper! I had guests trying to grab seconds, only to be disappointed. Haha. But don’t worry, there were so many other bit sized snacks that they did not miss them for long. For more ideas like this one, check out the recipes below:

Preparation Time 45 minutes plus 2 hours rise time needed for the pitas.

Cook Time 30 minutes

Yields 20-25 pita bites


Chicken Marinade

1 kg chicken breasts- cut into small pieces

1 tablespoon garlic and ginger paste

1 teaspoon salt

1 tablespoon black pepper

Juice of 1 lemon

Pita dough

250 ml plus 120 ml of warm water- between 40-42c

1 teaspoon sugar

7 grams instant yeast

4 cups/ 500 grams all purpose flour

2 teaspoon salt

3 tablespoon oil

Sriracha Mayonnaise

1 cup mayonnaise

3 tablespoons sriracha

4 tablespoons ketchup


Chopped Red onion

Sliced Cabbage

Chopped Cucumber

Grated Carrots

Chopped spring onion (only the greens) for garnishing


  1. Marinate the chicken for 30 minutes in the ingredients listed above. Fry the chicken in 1 tablespoon oil for around 20 minutes until well cooked through. Remove the heat and cool to room temperature.

  2. Combine the ingredients for the sriracha mayonnaise. Pour into the chicken and mix well. Set it aside.

  3. For the Pita: combine 1 cup warm water, sugar and the yeast. Mix well and set aside for 10 minutes to allow the yeast to bloom.

  4. Place the flour and salt in a bowl. Mix well. Add the yeast and begin to bring the dough together. If the dough is dry add up to 120 ml more water. Once a dough forms, top with 2 tablespoons of oil so the dough doesn’t dry out.

  5. Set it aside to rise for 1 hour.

  6. Once the dough has risen, knock the air out and roll it out to 1/4 inch thickness.

  7. Use a cutter to cut out 20-25 circles. Cover them with a tea towel and allow them to rise for 10 minutes.

  8. Lightly oil a frying pan. Cook the pitas for 3-4 minutes each side until golden.

  9. Remove from the stove and cover with a damp paper towel. This keeps them most and soft.

  10. To assemble the pitas, Fold them like a U shape taco. Stuff with the salad, then top with chicken mixed with sriracha mayonnaise, then garnish with chopped green onions and extra sriracha for a kick.

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