[Savvy Shortcuts] NZ Double Peri-Peri Chicken Pita Pockets
with Quick Cheesy Fries & Garlic Aioli
- Sulphites
- Milk
- Eggs
- Soy
- Sulphites
- May contain traces of allergens
- Soy
- Wheat
- Gluten
Ingredients
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
640 g
Chicken Breast Strips
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1
Capsicum
1 packet
Mixed Salad Leaves
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice capsicum into strips. Thinly slice spring onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly.
• While the capsicum is cooking, in a medium bowl, combine chicken breast strips, peri-peri seasoning and a drizzle of olive oil. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side.
• Bake pita bread directly on a wire oven rack until heated through, 2-3 minutes. • Meanwhile, add mixed salad leaves, spring onion and a drizzle of vinegar to the bowl with the capsicum and toss to coat. Season to taste. • Halve pita bread and fill with garlic aioli, capsicum salad and peri-peri chicken. • Serve with quick cheesy fries and any remaining aioli and salad. Enjoy!
