Tex-Mex Chicken & Tomato Relish Pita Pockets
with Charred Corn & Cos Salad
All it takes is 4 easy steps, to get a dinner of champions plated up on the table. Tonight, Tex-Mex chicken gets nice and comfy in these soft pita pockets. Filled with tomato salsa and cos lettuce and plated up with a fresh corn-cos combo, you'll be chowing down on these bad boys in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 sachet
Tex-Mex Spice Blend
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Cos Lettuce
2
Pita Bread
(Contains: Gluten, May contain traces of allergens, Milk, Wheat;)
1
Corn
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Slice kernels off corn cob. Slice chicken breast into thin strips.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside.
• Return frying pan to high heat with a drizzle of olive oil. Cook chicken breast and Tex-Mex spice blend, tossing occasionally, until browned and cooked through,
3-4 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, finely shred baby cos lettuce.
• In a medium bowl, combine cos and a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• Open pita bread and fill with some tomato relish, Tex-Mex chicken and cos salad.
• Divide the remaining cos salad between plates.
• Top salad with charred corn to serve. Enjoy!
