Chicken Poblano Pita Pocket Tacos

Official MAGGI®
Chicken Poblano Pita Pocket Tacos
10 min
15 min
4 servings
  • Chicken and poblano chiles make a great filling for tacos. Instead of corn tortillas, these tacos use pita bread. These make a delicious, quick and easy lunch or dinner.

The Secret Ingredient


  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon cornstarch
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 cloves garlic
  • 1 tablespoon corn oil
  • 2 cups boiled chicken, chopped
  • 2 poblano chiles, roasted, deveined and diced
  • 4 pita breads
  • 8 romaine lettuce leaves, rinsed

Make It

Step 1

Place evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.

Step 2

Heat oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.

Step 3

Add milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.

Step 4

Slice pita breads in half and heat in a hot skillet for 2 minutes on each side.

Step 5

Fill each pita half with a lettuce leaf and about 1/3 cup chicken mixture.

Step 6

Serve with cherry tomatoes, if desired.
Cook’s Tip:
Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.