About this recipe:Mexican meets Greek in this easy midweek supper. Let everyone fill their pittas with whatever they like.
2 skinless, boneless chicken breast fillets - cut into strips
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 tablespoons tomato salsa dip
2 pitta breads
2 to 3 small tomatoes, diced
60g (2 oz) lettuce or white cabbage, shredded
half an avocado, sliced
2 tablespoons half-fat soured cream
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Method Prep:15min › Cook:15min › Ready in:30min
Cut chicken into strips. In a frying pan, sauté in hot olive oil until almost done. Sprinkle garlic powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
Split pittas in half and fill with chicken and garnish with tomatoes, lettuce, avocados and soured cream. Add whatever garnishes you like and enjoy!
Altered ingredient amounts.
This was a refreshing change to most wrapped sandwiches I've tried. My recipe was scaled to 4 servings. Even though my pitta did fall apart (I always try to pack too much in), I really enjoyed these. My favourite part was the avocado. Delicious! In the future I plan on doubling the amount of salsa used to make it a little more saucey. - 18 Jul 2008
Used different ingredients.
Yum! This makes a quick, tasty weeknight dinner. I added some sliced black olives. - 18 Jul 2008