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.
Little cooks: Help prep the avo!
• 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, microwave mini pita bread on a microwave-safe plate until
warmed through, 20 seconds.
• In a large bowl, combine cos with a drizzle of olive oil and white wine
vinegar. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Open pita bread and fill with some avocado smash, cos and
Tex-Mex chicken.
• Serve with corn chips, remaining cos and avocado smash. Enjoy!
ELEVATE ME: If you've added extra ingredients to your recipe, grate Totara
Tasty cheese. Roughly chop coriander. Add grated cheese and coriander to pita pockets. Drizzle over hot sauce to serve.
