Note:

The nutritional information does not include bread portion.

Recipes -

Beef Fajita Pockets

Servings: 6

Time Preparation: 25 minutes

Ingredients

  1. 12oz. lean sirloin or beef tenderloin
  2. 1 green bell pepper sliced into 1" strips
  3. 1 medium onion (sliced)
  4. 2 Tbsp. canola oil
  5. 1 tsp. beef fajita seasoning

Preparation

Heat oil in large skillet on med-high heat for 1 minute.Season beef and saute until browned (2-3 minutes each side). Remove beef from pan and slice into thin 1" strips. Add peppers and onions to pan and cook until tender. Add beef back to pan and stir with peppers and onion for 1-2 minutes.Fill pocket & enjoy!

Kangaroo Pita Chips - Beef Fajita Pockets
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Garbanzo Chicken Pocket

Servings: 6

Time Preparation: 20 minutes

Ingredients

  1. 2 (10 oz. total) skinless chicken breasts (diced)
  2. 12 oz. can of garbanzo beans (rinsed and drained)
  3. 3 scallions (chopped)
  4. 1 red bell pepper (diced)
  5. 4 Tbsp. olive oil
  6. 1/4 cup parsley (chopped)
  7. 1/4 cup lemon juice
  8. 1 Tbsp. cumin
  9. 1 tsp. chili powder

Preparation

Season diced chicken breasts with cumin and chili powder. Heat 1 Tbsp. of olive oil in large skillet on med-high heat. Cook chicken for 3-4 minutes on high heat and remove chicken from pan. Add remaining ingredients to pan and saute for 3-4 minutes on medium heat. Add chicken back to pan and stir all ingredients for 2-3 minutes. Fill pockets and enjoy!

Kangaroo Pita Chips - Garbanzo Chicken Pocket
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Mediterranean Beef Pockets

Servings: 6

Time Preparation: 25 minutes

Ingredients

  1. 12 oz. ground sirloin (90% lean)
  2. 1 medium onion (diced)
  3. 1 large garlic clove (crushed)
  4. 1/2 cup pine nuts
  5. 1 Tbsp. allspice
  6. 1 Tbsp. olive oil
  7. 1/4 cup water

Preparation

Heat oil in large skillet on medium heat and saute onion, garlic, celery, red pepper and pine nuts for 2-3 minutes. Add meat and spices and brown for 3-4 minutes. Turn heat to low; simmer for 15 minutes while stirring occasionally. Add salt & pepper to taste. Fill pocket & enjoy!

Kangaroo Pita Chips - Mediterranean Beef Pockets
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Not So Sloppy Joe Pockets

Servings: 6

Time Preparation: 25 minutes

Ingredients

  1. 12 oz. ground sirloin (90% lean)
  2. 1/2 cup green pepper (diced)
  3. 1/2 cup onion (diced)
  4. 1/2 cup celery (diced)
  5. 1 Tbsp. canola oil
  6. 1 cup of sloppy joe sauce

Preparation

Heat oil in large skillet on medium heat. Add veggies and saute for 2 minutes. Add meat and brown meat for 5 minutes. Add sauce and turn heat to low and simmer for 10 minutes. Fill pocket & enjoy!

Kangaroo Pita Chips - Not So Sloppy Joe Pockets
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Pork Tenderloin & Apple Pockets

Servings: 2

Time Preparation: 15 minutes

Ingredients

  1. 6 oz. pork tenderloin or 4 pieces sliced 1/4" thin
  2. 3/4 cup apple (peeled and sliced 1/4" thin)
  3. 1 Tbsp. apple jelly
  4. 1 Tbsp. canola oil
  5. 1/2 Tbsp. brown sugar

Preparation

Heat oil in large skillet on med-high heat. Cook pork for 3-4 minutes on each side and add salt & pepper to taste. Remove meat and turn heat to medium. Add jelly and brown sugar to skillet, stiriring well. Add apple and cook on medium heat for 2 minutes. Fill pocket with 2 pieces of pork and apple jelly & enjoy!

Kangaroo Pita Chips - Pork Tenderloin & Apple Pockets
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Cabbage & Beef Pockets

Servings: 6

Time Preparation: 25 minutes

Ingredients

  1. 12 oz. ground sirloin (90% lean)
  2. 1 cup white shredded cabbage
  3. 1/2 cup onion (diced)
  4. 2 medium garlic cloves (crushed)
  5. 2 Tbsp. canola oil

Preparation

Heat oil in large skillet on medium heat. Brown onion and garlic for 3 minutes. Add meat and brown for 3-4 minutes. Turn heat to low and add cabbage. Stir and simmer for 15 minutes. Add salt & pepper to taste. Fill pocket & enjoy!

Kangaroo Pita Chips - Cabbage & Beef Pockets
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Philly Cheese Steak Pocket

Servings: 1

Time Preparation: 15 minutes

Ingredients

  1. 2 oz. beef tenderloin or 2 pieces sliced 1/2" thin
  2. 1/2 green bell pepper; sliced into long strips
  3. 1/2 small onion (sliced)
  4. 1 oz.low fat provolone cheese
  5. 1 Tbsp. olive oil

Preparation

Heat oil in skillet on med-high heat for 1 minute. Add meat and cook each side for 1 minute. Remove meat from pan, transfer to a plate and top with cheese. Cover plate with lid of pan or another plate to keep meat warm. Add veggies to same pan and stir until tender. Add salt & pepper to taste. Fill pocket & enjoy!

Kangaroo Pita Chips - Philly Cheese Steak Pocket
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Chicken Fajita Pockets

Servings: 6

Time Preparation: 25 minutes

Ingredients

  1. 3 (12 oz. total) skinless chicken breasts
  2. 1 green bell pepper (sliced into long strips)
  3. 1 medium onion (sliced)
  4. 1 Tbsp. canola oil
  5. 1 tsp. chicken fajita seasoning

Preparation

Heat oil in large skillet on med-high heat for 1 minute. Season whole chicken breast and saute until brown (3-4 min. each side). Remove chicken from pan and slice into 1" thick strips. Add peppers and onions to pan and cook until tender. Add chicken back to pan and stir with peppers & onion for 1-2 minutes. Fill pocket & enjoy!

Kangaroo Pita Chips - Chicken Fajita Pockets
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Greek Flatbread Pizzas

Servings: 2

Time Preparation: 15 minutes

Ingredients

  1. 2 whole Kangaroo flat pita breads
  2. 2 Tbsp. olive oil (divided)
  3. 1/4 cup sliced stuffed olives and/or black olives
  4. 2 tsp. red wine vinegar or cider vinegar
  5. 1 garlic clove (minced)
  6. 1/2 tsp. dried oregano
  7. 1/4 tsp. dried basil
  8. Dash of pepper
  9. 1/2 cup torn baby spinach
  10. 1/3 cup crumbled feta cheese
  11. 1 small tomato (seeded and chopped)
  12. 1/4 cup shredded Parmesan cheese

Preparation

Brush pitas with 1 Tbsp oil and place on a baking sheet. Broil 4 inches from the heat for 2 minutes. Meanwhile, in a bowl combine the olives vinegar garlic oregano basil pepper and remaining oil. Spread mixture over pitas and top with spinach feta cheese tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.

Kangaroo Pita Chips - Greek Flatbread Pizzas
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Lamb Souvlaki Pitas with Tsatsiki Sauce

Servings: 4

Time Preparation: 10 minutes

Ingredients

  1. 1/2 peeled cucumber (chopped)
  2. 1 cup plain yogurt
  3. 1 tsp. fresh lemon juice
  4. 1 small garlic clove (minced)
  5. 1/4 cup chopped fresh mint
  6. 1 1/2 lbs of cooked leg of lamb meat
  7. 1/2 lb bite-size pieces of romaine
  8. 1 cup cherry or grape tomatoes (halved)
  9. 1/2 cup pitted Kalamata olives (halved

Preparation

Tsatsiki sauce: Purée chopped cucumber, yogurt, lemon juice and garlic in a blender until almost smooth (about 1 minute). Stir in mint and chill until serving. Salt and pepper to taste.

Reheat lamb in oven's broiler. Warm pita pockets in the oven for a few minutes until soft. Stuff pitas with lamb, lettuce, tomatoes and olives. Drizzle with Tsatsiki sauce and enjoy!

*Kangaroo's Greek style flat bread also works well if you place filling in the center and fold.

Kangaroo Pita Chips - Lamb Souvlaki Pitas with Tsatsiki Sauce
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Conagra Brands
PO Box 3768, Dept. KAN
Omaha, NE 68103-0768 USA
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