Sizzling crunchy vegetables, succulent chicken breast with a refreshing tomato salsa and cool sour cream – What’s there not to like? I always run out of pita before I run out of food! Don’t forget to warm up the pita breads; it makes all the difference as the pita will be soft and pliable. Also, slice the vegetables and chicken into similar sizes for even cooking. The salsa comes together quickly and can be made ahead of time, but if you are too busy/tired skip it. The pitas will still be very enjoyable.
Stuffed Chicken Pitas
- 1 Roasted Chicken Breast Sliced
- 1/2 Red Bell Pepper Cleaned and sliced into strips
- 1/4 Medium Onion Peeled and sliced
- 2-3 Cloves garlic Chopped
- 1 Handful Cilantro Washed and chopped
- 1/2 Medium Lime Cut into large wedges
- 2 Tbsp olive oil Extra Virgin
- 2 Tsp Cajun spice mix
- Salt and Pepper To taste
- 2 Pita Breads
- 2 Tbsp Sour Cream Or greek yoghurt
- 3-4 Leaves Lettuce Washed and dried
Tomato Salsa (Optional)
- 1/2 Tomato Diced
- 1/4 Medium Onion, diced Diced
- 1/2 Handful Cilantro Chopped
- 1/2 Medium Lime Juice from
- 1/2 Tbsp Hot Sauce
- Salt and Pepper To taste
Preheat oven to 350°F/170°C and place Pita bread in the oven and warm up according to package directions (Usually 10-20 minutes)
For Salsa, combine all ingredients in a mixing bowl. Season to taste with salt and pepper. Set aside for later.
In a hot wok/pan, add Extra Virgin Olive Oil and heat till shimmering.
Add Onion and Bell Peppers, season with salt and pepper; stir frying till vegetables are slightly softened. 2-3 minutes.
Add Chicken Breast, Cajun seasoning and Garlic. Continue stir frying till Chicken is heated through and Garlic is softened. 3-4 minutes.
Transfer to Serving Bowl/Plate, mix in Cilantro and set aside for later.
Remove Pita from Oven, and serve up with toppings, Sour Cream, Lime Wedges and Salsa (Optional)
To fill the pita, use a small knife to make an incision into the edge of the pita, cutting along it to create a pocket. Line the inside with some sour cream, followed by a thin layer of lettuce.
Stuff with filling and salsa. Be careful not to over stuff it, as the pita bread will burst. Top with more sour cream, and squeeze lime over filling as desired.
- If you do not have cajun spice mix, feel free to omit it, or substitute with your favorite meat seasoning.
- Add more or less hot sauce to your salsa to taste.
- Hot sauce can be very sour, so add that before adding the lime juice, and then adjust the sour tang once you have reached your desired heat level.
- You may also mix in any extra lime juice and cilantro into your dressing.
Hang in there! We’re just barely getting started! In Part 4 tomorrow, I’ll show you how to make a Chicken Noodle Stir Fry. Don’t let the simple name fool you, it’s packed with flavour and texture!
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