Fuss-Free Chicken & Spinach Falafel Pita Pockets
with Zucchini Ribbon Salad, Goat Cheese & Pesto
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Eggs
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Test Kitchen: where creativity meets experimentation. Our team develops and tests new ideas here, refining each recipe over time. Try it yourself and be part of the process as we perfect it! Stuff toasted pitas with herb-packed chicken, green falafel, creamy goat cheese and a zesty red pesto, served alongside a refreshing zucchini ribbon salad with fresh mint for the perfect crunch.
Ingredients
1 packet
Spinach Falafel
(May be present: Almond, Brazil nut, Cashew, Eggs, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Zucchini
1
Lemon
1 packet
Mint
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk.)
1
Gourmet Leaf Mix
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Red Pesto
(Contains: Almond, Milk May be present: Cashew, Eggs, Macadamia, Walnut.)
1
Chicken Breast Strips
1 packet
Goat Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Set your air fryer to 200°C.
- Place spinach falafel in air fryer basket. Lightly coat or spray with olive oil. Bake until golden and heated through, 5-6 minutes.
TIP: No air fryer? In a large frying pan, heat a good drizzle of olive oil over medium-high heat. When oil is hot, cook spinach falafel, tossing, golden and heated through, 4-6 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, using a vegetable peeler, peel zucchini into ribbons.
- Slice lemon into wedges. Pick and tear mint leaves.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
- Microwave pita bread on a microwave-safe plate until warmed through, 1 minute.
- In a large bowl, combine zucchini ribbons, gourmet leaf mix, mint, a generous squeeze of lemon juice and a drizzle of olive oil.
- Crumble in fetta cheese (see ingredients). Season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
- Halve pita bread and fill with Greek-style yoghurt, red pesto, some salad, chicken and falafel.
- Serve with any remaining zucchini ribbon salad and lemon wedges. Enjoy!
