Cooking Mom Uptown Recipes

Cajun Chicken Pita Pockets

May 30, 2019

I can’t get enough of Farmland Fresh Dairies Dahi Yogurt! It has the perfect creamy texture and the right combination of sour and sweet! Aside from my nightly yogurt bowls, I’ve put together another perfect use for my favorite yogurt. Here are Dahi-marinated Cajun Chicken Pita Pockets! A Mom Uptown original recipe, great for a simple lunch, dinner, weeknight meal, anytime, really! Details below.

Rating: A+

How to make it an A+:  Fits my taste buds being a Mom Uptown Recipe, but I welcome any feedback!



  • 2 Chicken Breasts, sliced into thin strips
  • 1 Tsp Cajun Seasoning, divided
  • 1/2 Tsp Salt, divided
  • 1/2 Tsp Pepper, divided
  • 1/4 Cup Farmland Fresh Dairies Dahi Yogurt
  • 2 Tbsp Olive Oil, divided
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Onion, sliced
  • 5 Slices Provolone Cheese
  • 2 Whole Wheat Pita Pockets


In a bowl, stir together yogurt and 1/2 tsp cajun seasoning, 1/4 tsp salt, 1/4 tsp pepper and chicken. Place bowl in refrigerator and allow chicken to marinate for a minimum of two hours.

Heat 1 Tbsp of olive oil over medium heat in a large skillet. Add red bell pepper, onion, remaining 1/2 tsp cajun seasoning, 1/4 tsp salt, and 1/4 tsp pepper, cooking until veggies are soft and caramelized, about 8 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp of olive oil to the same skillet. Heat over medium, add the chicken, and cook through, about 4-5 minutes. Add the cooked peppers and onions to the pan and reheat. Spread the provolone slices over the mixture, remove from heat, and cover the skillet. Let sit for a minute or two, until cheese is melted. Using a spatula, slide the filling into halved, open pita pockets. Serves 2.


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