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Tex-Mex Chicken Pita Pockets

Tex-Mex Chicken Pita Pockets

with Sour Cream & Corn Chips

Niamh KavanaghUpdated on April 17, 2026

Get tasty recipes from just $6 per serving

Get tasty recipes from just $6 per serving

Calories

:

653 kcal

Protein

:

41.2g protein

Total

:

15 minutes

Difficulty

:

Easy

Kid Friendly

Low Calorie

Under 30g carbs

High Protein

Allergens:

Wheat
Gluten
Milk
Sesame
May contain traces of allergens

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 warm, pillowy pita pockets along with crisp cos lettuce. Finish with a dollop of sour cream and a side of crunchy corn chips for the perfect scoop-and-dip. Dinner done in a delicious flash! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Cos Lettuce

320 g

Chicken Breast Strips

1 sachet

Tex-Mex Spice Blend

4

Pita Bread

(Contains: Wheat, Gluten; May be present: Sesame)

1

Corn Chips

1

Sour Cream

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2730 kJ

Calories653 kcal

Fat34.9 g

of which saturates16.1 g

Carbohydrate43 g

of which sugars3.5 g

Dietary Fibre4.2 g

Protein41.2 g

Sodium590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

Get prepped

1

• Roughly chop cos lettuce.

Cook the chicken

2

• 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’s no longer pink inside.

Heat the pita bread

3

• 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 with salt and pepper.

Little cooks: Help toss the salad!

Finish & serve

4

• Halve pita bread and fill with some sour cream, cos and Tex-Mex chicken.
• Serve with corn chips and any remaining cos. Enjoy!

Little cooks: Take charge and help assemble the pita pockets!

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