Tex Mex Chicken Pitas with Salsa & Sour Cream

Tex Mex Chicken Pitas with Salsa & Sour Cream

The whole fam will enjoy getting together in the kitchen to whip up (and devour!) these tasty chicken pitas.
Servings 4
Total Time 30 mins

Ingredients

Salsa

  • 1 capsicum thinly sliced
  • 1 drizzle oil
  • 250 g frozen corn
  • 2 tomatoes diced 1cm
  • 2 tsp vinegar

Chicken

  • 600 g free range chicken thighs diced 2cm
  • 2 tsp smoked paprika
  • ¼ tsp pepper
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp celery salt
  • ¼ tsp mustard powder
  • ½ tsp salt
  • ½ tsp chilli flakes optional
  • 1 drizzle oil
  • 75 g sour cream

To Serve

  • 1 pack pita bread cut in half
  • ½ lettuce shredded
  • 75 g sour cream
  • ½ tsp chilli flakes optional

Instructions

  • Before you start, preheat oven to 200°C (or 180°C fan bake).
  • Prep capsicum. Heat oil in a large fry-pan on high heat. Cook capsicum and corn for 4-5 minutes, until starting to char. Meanwhile, prep tomato. In a medium bowl, toss capsicum, corn and tomato with vinegar. Season to taste with salt and pepper. Reserve pan.
  • Pat chicken dry, dice 2cm and toss with spices, salt and chilli flakes (if using). Keep plain for fussy little foodies. Season with salt and pepper.
  • Return reserved pan to medium-high heat with oil. Cook chicken, turning frequently, for 7-8 minutes or until cooked through. Remove from heat and stir through first measure of sour cream.
  • Prep pita and place on an oven tray. Cook for about 5 minutes, until warmed through. Prep lettuce.
  • Serve pitas with chicken, salsa, lettuce, sour cream and chilli flakes for adults.

Meet the Chef

Ella ‘Katsu’

A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!

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