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Saddle-Up Speedy Double BBQ Chicken Pita Pockets

Saddle-Up Speedy Double BBQ Chicken Pita Pockets

with Corn Cob, Cucumber Salad & Ranch
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
845 kcal
Protein
: 
78.6g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Gluten
  • Wheat
  • Eggs
  • Gluten
  • Cashew
  • Almond
  • Wheat
  • Eggs
  • Soy
  • Fish
  • Milk
  • Sesame
  • May contain traces of allergens

Giddy up for a speedy weeknight winner that fills warm pita pockets with juicy BBQ chicken and cool, herb-spiked ranch. Served with a crunchy cucumber salad and sweetcorn on the cob, it's pure country comfort made for hungry wranglers on the go.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Bbq Sauce

(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)

1

Cheddar Cheese

(Contains: Milk)

1

Corn

1

Cucumber

1 packet

Mixed Salad Leaves

1 sachet

Aussie Spice Blend

2

Pita Bread

(Contains: Gluten, Wheat May be present: Milk)

1 packet

Ranch Dressing

(Contains: Eggs, Milk)

2

Chicken Breast Strips

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Calories845 kcal
Energy (kJ)3540 kJ
Fat22.4 g
of which saturates8.2 g
Carbohydrate79 g
of which sugars17.8 g
Dietary Fibre10.1 g
Protein78.6 g
Sodium1440 mg
Potassium14.7 mg
Calcium3.9 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

Steam the corn
1

• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.

Cook the chicken
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips and Aussie spice blend tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add BBQ sauce and a splash of water, tossing until combined. Season with to taste. TIP: The chicken is cooked when it is no longer pink inside.

Toast the pita pockets & toss the salad
3

• Microwave pita bread on a plate for 1 minute, until warmed through. Halve pita bread and fill with BBQ chicken and Cheddar cheese. • Heat pita bread in a sandwich press for 2-3 minutes, until cheese is melted. • While pita pockets are toasting, thinly slice cucumber into rounds. • In a medium bowl, combine cucumber, mixed salad leaves, a drizzle of olive oil and vinegar. Season with salt and pepper.

Finish & serve
4

• Divide corn cob, cheesy BBQ chicken pita pockets and cucumber salad between plates. • Drizzle ranch dressing over corn. Enjoy!

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