Double Tex-Mex Chicken & Relish Pita Pockets
with Cos Salad & Potato Fries- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
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 fries, you'll be chowing down on these bad boys in no time!
Ingredients
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;)
2
Potato
1 packet
Tomato Relish
660 g
Chicken Tenderloins
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season chicken tenderloins with Tex-Mex spice blend and salt and pepper.
• Cook chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through 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.
• Serve with potato fries and remaining cos salad. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, add Cheddar cheese and
coriander to pita. Slice lime and squeeze into pita
