Cheesy BBQ Pulled Pork Pita Pockets
with Spinach & Corn Chips4.0(182)
Calories
:
587 kcalProtein
:
40.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
Tender pulled pork tossed in smoky BBQ sauce? Yes, please. This comforting dish is getting a melty cheddar upgrade to bring you everything you could ever want in a meal. Paired with fresh baby spinach for a pop of green and served alongside crispy golden fries, it’s a fun, simple dish that’s perfect for any night of the week.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
1 packet
Bbq Sauce
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
250 g
Pulled Pork
Corn Chips
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
•Large Frying Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled pork, stirring, 1-2 minutes.
2
- Reduce heat to medium, stir in BBQ sauce, baby spinach leaves and the water until combined and heated through, 1-2 minutes.
- Season to taste.
TIP: Add a splash more water if the filling looks dry!
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
3
- Microwave pita bread on a plate for 1 minute, until warmed through.
- Halve pita bread and fill with BBQ pulled pork and Cheddar cheese.
- Heat pita bread in a sandwich press for 2-3 minutes, until cheese is melted.
4
- Divide melty-cheese BBQ pulled pork pita pockets and corn chips between plates.
- ELEVATE ME! If you've added extra ingredients to this recipe, thinly slice spring onion. Roughly chop pickled jalapenos. Garnish with spring onion and jalapenos. Serve with ranch dressing. Enjoy!
