Pita Pockets w/ White Sauce

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These chicken & vegetable stuffed pita pockets with melted cheese on top can make a delicious snack or dinner.
  • PREP TIME: 30 minutes
  • COOK TIME: 15 minutes
  • SERVINGS: 4 persons
Pita Pockets w/ White Sauce


  • 5 Pita Bread
  • 4 tablespoon Olive Oil
  • ¼ cup Chopped Spring onion
  • ¼ cup Juvenile Cut carrot
  • ¼ cup Boiled and Shredded Chicken
  • ¼ cup Chopped onion
  • ¼ cup Chopped Capsicum
  • 1 Tablespoon Oyster Sauce
  • 2 tablespoons Worcestershire Sauce
  • ½ teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoon Butter
  • 3 tablespoon All-purpose Flour / Maida
  • 4 cups Milk
  • 1 teaspoon Salt-
  • ½ teaspoon Garlic paste
  • 1 tablespoon Oregano Powder
  • ½ teaspoon White Pepper
  • ½ Teaspoon Black Pepper
  • ½ cup Cheddar Cheese
  • ¼ Cup Mozzarella Cheese
  • Oregano Leaves


  • 1. In a Pan add 4 tablespoon of olive oil
  • 2. For the Filling, Add onions, carrot, shredded chicken, Spring onions, capsicum and stir fry for a few minutes, add salt, pepper, Worcestershire sauce and oyster sauce sauté a few minutes and switch of the stove.
  • 3. Grill pita Bread on a pan, Cut in half and open from the center as pockets are made and fill the matter of the filling and line on a Pyrex dish.
  • 4. For White Sauce, Add butter in a pan, add garlic paste, add flour and stir well until the flour changes color, add milk to it and keep stirring to avoid making lumps.
  • 5. When the sauce starts to thicken add salt, pepper and white pepper and oregano powder, mix and switch of the stove.
  • 6. Add ¼ cup cheddar cheese divided in the sauce and stir, add half of mozzarella cheese divided and stir until they melt and incorporated in the sauce.
  • 7. Pour the white sauce on the lined Pita bread in the Pyrex dish, Sprinkle the remaining cheddar and mozzarella cheese over it and garnish with oregano leaves over the surface.
  • 8. Put in preheated oven at 200 degree centigrade for 20 minutes, later grill from the top for 2 minutes or until light brown
  • 9. Serve Immediately


Madiha Salam
Madiha Salam For more recipes from the author, click here The author is an Architect by profession and teaches at a private university in Karachi as a lecturer. She loves to cook and create new recipes in her free time. She tweets as @madihasalam
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