Shredded Chicken Pita Taco
Servings
4
Servings
4
Ingredients
  • 1 red capsicumdiced
  • 1 cucumberdiced
  • 1/2 red onionfinely diced
  • 1/4bunch corianderchopped
  • 1tbsp olive oil
  • 1 limezested and juiced
  • 300grams chicken breastsliced in half lengthways
  • 1cup diced tinned tomatoes
  • 1/2cup tinned black beansdrained and rinsed
  • 1/4tsp cumin
  • 1/4tsp cayenne pepper
  • 1/4 ground coriander
  • 4 wholemeal pita pocketssmall
  • 1/4cup Parmesan cheeseshredded
Instructions
  1. Place diced capsicum, cucumber, red onion and coriander into a bowl. Add the juice from half a lime and stir well, then set the salsa aside.
  2. Heat olive oil in fry pan, add chicken breast fillets and brown on both sides.
  3. Place browned chicken into food processor and blitz until chicken shreds (will only take a couple of seconds).
  4. Return chicken to the fry pan and add the diced tomatoes, spices, black beans and lime zest.
  5. Simmer on medium/low heat for 5 minutes.
  6. Place shredded chicken on base of wholemeal pita and top with fresh salad and Parmesan cheese.
Recipe Notes

350 calories per serve

Print Recipe
Shredded Chicken Pita Taco
Mexican Inspired Shredded Chicken Pita Taco
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 1 red capsicum diced
  • 1 cucumber diced
  • 1/2 red onion finely diced
  • 1/4 bunch coriander chopped
  • 1 tbsp olive oil
  • 1 lime zested and juiced
  • 300 grams chicken breast sliced in half lengthways
  • 1 cup diced tinned tomatoes
  • 1/2 cup tinned black beans drained and rinsed
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 ground coriander
  • 4 wholemeal pita pockets small
  • 1/4 cup Parmesan cheese shredded
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 1 red capsicum diced
  • 1 cucumber diced
  • 1/2 red onion finely diced
  • 1/4 bunch coriander chopped
  • 1 tbsp olive oil
  • 1 lime zested and juiced
  • 300 grams chicken breast sliced in half lengthways
  • 1 cup diced tinned tomatoes
  • 1/2 cup tinned black beans drained and rinsed
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 ground coriander
  • 4 wholemeal pita pockets small
  • 1/4 cup Parmesan cheese shredded
Mexican Inspired Shredded Chicken Pita Taco
Instructions
  1. Place diced capsicum, cucumber, red onion and coriander into a bowl. Add the juice from half a lime and stir well, then set the salsa aside.
  2. Heat olive oil in fry pan, add chicken breast fillets and brown on both sides.
  3. Place browned chicken into food processor and blitz until chicken shreds (will only take a couple of seconds).
  4. Return chicken to the fry pan and add the diced tomatoes, spices, black beans and lime zest.
  5. Simmer on medium/low heat for 5 minutes.
  6. Place shredded chicken on base of wholemeal pita and top with fresh salad and Parmesan cheese.
Recipe Notes

350 calories per serve