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Creamy Chipotle Chicken Stuffed Pittas
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Creamy Chipotle Chicken Stuffed Pittas

25 minServes 2Nutri-Score B€€
from @alexskitchenbangers18 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (shredded after cooking)Meat200 g
  • smoked paprikaSpices5 g
  • oregano (dried)Spices5 g
  • salt (to taste)Spices2 g
  • garlic pureePantry5 g
  • red pepper (diced small)Produce1 piece
  • red onion (diced small, some reserved for topping)Produce1 piece
  • tomato pureePantry5 g
  • chipotle pastePantry5 g
  • lightest cream cheeseDairy50 g
  • fat free greek yoghurtDairy20 g
  • pitta breads (toasted)Bakery2 pieces
  • salad (for lining the pittas)Produce40 g
  • dried parsley (optional garnish)Spices2 g
  • chilli flakes (optional garnish)Spices2 g

per serving

Nutrition

348kcal

Carbs
36 g
Proteins
43 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season and cook the chicken

    • Season the chicken with the smoked paprika, oregano and salt, then mix through the garlic puree.
    • Pan fry until golden brown on each side, then shred the chicken.
    • Add the red pepper and red onion and cook for a couple of minutes.
    Step 1

  2. Add the pastes

    • Add the chipotle paste and tomato puree.
    • Loosen with a little water.
    Step 2

  3. Make it creamy

    • Combine the chicken in a bowl with the cream cheese and greek yoghurt until creamy.
    Step 3

  4. Assemble the pittas

    • Toast the pittas and line with salad.
    • Fill with the creamy chicken, dried parsley, chilli flakes and any leftover onion.
    Step 4
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