Tex Mex Chicken Pitas with Salsa & Sour Cream
The whole fam will enjoy getting together in the kitchen to whip up (and devour!) these tasty chicken pitas.
Ingredients
Salsa
- 1 capsicum thinly sliced
- 1 drizzle oil
- 250 g frozen corn
- 2 tomatoes diced 1cm
- 2 tsp vinegar
Chicken
- 600 g free range chicken thighs diced 2cm
- 2 tsp smoked paprika
- ¼ tsp pepper
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp celery salt
- ¼ tsp mustard powder
- ½ tsp salt
- ½ tsp chilli flakes optional
- 1 drizzle oil
- 75 g sour cream
To Serve
- 1 pack pita bread cut in half
- ½ lettuce shredded
- 75 g sour cream
- ½ tsp chilli flakes optional
Instructions
- Before you start, preheat oven to 200°C (or 180°C fan bake).
- Prep capsicum. Heat oil in a large fry-pan on high heat. Cook capsicum and corn for 4-5 minutes, until starting to char. Meanwhile, prep tomato. In a medium bowl, toss capsicum, corn and tomato with vinegar. Season to taste with salt and pepper. Reserve pan.
- Pat chicken dry, dice 2cm and toss with spices, salt and chilli flakes (if using). Keep plain for fussy little foodies. Season with salt and pepper.
- Return reserved pan to medium-high heat with oil. Cook chicken, turning frequently, for 7-8 minutes or until cooked through. Remove from heat and stir through first measure of sour cream.
- Prep pita and place on an oven tray. Cook for about 5 minutes, until warmed through. Prep lettuce.
- Serve pitas with chicken, salsa, lettuce, sour cream and chilli flakes for adults.
