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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



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


  • 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


  • 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.