Honey Mustard Chicken Pita Pockets are a great make ahead meal coming together with chicken, celery, bell pepper, onion, with a creamy honey mustard sauce.

Before developing my egg sensitivity I used to love the chicken salad sandwiches my mom made my family! Now I know there’s vegan mayo out there, but I’m just not sure about them… Anybody try them? If you know a great one, please share with me! I decided to use one of my favorite homemade sauces to put a twist on the classic chicken salad sandwich.

Now, I don’t know about you but I enjoy sandwiches way more when they’re served in pita pockets, bagels, or tortillas. My favorite way to enjoy this honey mustard chicken with veggies is stuffed into a pita pocket, but my husband thinks they would be just as tasty wrapped in a tortilla.

This recipe is quick and easy, especially if you have leftover cooked chicken. It’s also a great fridge-raid recipe, as you could switch out the veggies I use for what you have sitting around.

Print Pin Honey Mustard Chicken Pita Pockets Servings 4 servings Ingredients 1 pound boneless, skinless chicken cooked and chopped

2 celery stalks chopped

1 bell pepper chopped

1/4 onion chopped

Salt and pepper to taste For the sauce 2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste Instructions Place cooked and chopped chicken in a medium-large bowl. Mix in chopped celery, bell pepper, salt, and pepper.

In a separate bowl whisk sauce together, taste and adjust seasoning if needed.

Pour sauce over chicken and vegetables, mix until combined.

To serve, lightly toast a pita pocket then stuff with honey mustard chicken.

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