Tex-Mex Chicken Mini Pita Pockets
with Avocado Smash & Corn Chips
Kick off a flavour fiesta tonight with this vibrant, easy-to-assemble meal! Pan-sear juicy Tex-Mex spiced chicken breast strips, then tuck them into pillowy mini pita pockets along with crisp cos lettuce. Finish with a dollop of creamy avocado smash and a side of crunchy corn chips for the perfect scoop-and-dip. Dinner done in a delicious flash!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1
Avocado
320 g
Chicken Breast Strips
1 sachet
Tex-Mex Spice Blend
4
Pita Bread
(Contains: Sesame, May contain traces of allergens, Wheat, Gluten; )
1 packet
Corn Chips
(Contains: Milk, Sesame, Soy, May contain traces of allergens; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Roughly chop cos lettuce.
- Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. Add a drizzle of white wine vinegar and stir to combine. Season to taste with salt and pepper and set aside.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken breast strips and Tex-Mex spice blend, until browned and cooked through, turning occasionally, 6-8 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
- Meanwhile, microwave pita bread on a microwave-safe plate for 20 seconds, until warmed through.
- In a large bowl, combine cos with a drizzle of olive oil and white wine vinegar. Season to taste.
- Halve pita bread and fill with some avocado smash, cos and Tex-Mex chicken. Serve with corn chips and any remaining cos. Enjoy!
- ELEVATE ME: If you've added extra ingredients to your recipe, grate totara tasty cheese. Roughly chop coriander (including stalk!). Add grated cheese and coriander to pita pockets. Drizzle over hot sauce to serve.
