Stuffed BBQ Chicken Pita Pockets
with Spinach & Corn Chips
- Milk
- Gluten
- Wheat
- Soy
- Fish
- Almond
- Eggs
- Gluten
- Cashew
- Wheat
- Sesame
- Milk
- May contain traces of allergens
Tender chicken tossed in smokey 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 corn chips, it’s a fun, simple dish that’s perfect for any night of the week.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Bbq Sauce
(May be present: Soy, Fish, Almond, Eggs, Gluten, Cashew, Wheat, Sesame, Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
330 g
Chicken Breast
1 bag
Corn Chips
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
- Cut chicken breast into 2cm chunks.
- In a large bowl, combine chicken, all american seasoning and a drizzle of olive oil.
- Heat a large frying pan, over medium-high heat and cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- 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.
- Microwave pita bread on a plate for 1 minute, until warmed through.
- Halve pita bread and fill with BBQ chicken and Cheddar cheese.
- Heat pita bread in a sandwich press for 2-3 minutes, until cheese is melted.
- Divide melty-cheese BBQ chicken 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!
