Tex-Mex Pulled Chicken & Relish Pita Pockets
with Corn Chips & Cos Salad
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Four easy steps are all it takes to get this crowd-pleaser on the table. Tex-Mex chicken is tucked into soft pita pockets with tomato relish and crisp cos lettuce, then served alongside crunchy corn chips. Dig in - these won’t last long!
Ingredients
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Baby Cos Lettuce
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 bag
Corn Chips
1 packet
Tomato Relish
200 g
Slow-Cooked Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pulled pork, gently breaking apart, until heated through, 1-2 minutes.
• Add Tex-Mex spice blend and cook until combined and fragrant, 1-2 minutes.
TIP: Add a splash of water if the chicken looks dry!
• 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.
Little cooks: Help toss the salad!
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• Halve pita bread and fill with some tomato relish, Tex-Mex chicken and cos salad.
• Serve with corn chips and remaining salad. Enjoy!
Little cooks: Take the lead and help build the pita pockets!
ELEVATE ME: If you’ve added extra ingredients to this recipe, add Cheddar cheese and coriander to pita pockets. Slice lime and squeeze into pita.
