Skip to content
Chicken nugget pittas recipe

Chicken nugget pittas recipe

11 ratings

Treat the kids to a cheat's dinner with this super easy chicken nugget pittas recipe. Stuff toasted pittas with crispy nuggets, herby garlic cream cheese and plenty of salad for a quick dinner the whole family will love. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 851 calories / serving


  • 600g frozen steak-cut oven chips
  • 450g pack frozen breaded chicken nuggets
  • 100g 50% less fat garlic & herb soft cheese
  • 6 large white pittas
  • 1 round lettuce, leaves separated and roughly torn
  • 1 cucumber portion, quartered lengthways and sliced

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    6g 29%
  • Sugars

    6g 7%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 114.2g Protein 32.5g Fibre 11.1g


  1. Heat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray and cook for 20 mins. Put the chicken nuggets onto another baking tray and cook for 15 mins.
  2. Meanwhile, put the soft cheese in a bowl. Add 1-2 tbsp hot water and season with pepper. Mix until smooth.
  3. To serve, toast the pittas. Split them in half width-ways then open each half to make 12 pitta pockets. Spread each pitta pocket with some of the soft cheese and stuff with lettuce leaves and cucumber. Put 2-3 crispy chicken nuggets into each pitta. Drizzle with the remaining soft cheese, and serve three pieces per person, alongside the chips.

See more Family favourites

You may also like

Be the first to comment

Before you comment please read our community guidelines.