Name: Smoky Chili Chicken Stuffed Pita with Cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g chicken breast; 100 g red cabbage; 200 g cherry tomatoes; 4 pita breads; 1 medium onion; 3 cloves garlic; 2 tbsp olive oil; 2 tbsp smoky chili powder; 1 tsp smoked paprika; to taste Salt and pepper; for garnish Fresh cilantro (optional); for serving Lime wedges (optional)

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Smoky Chili Chicken Stuffed Pita with Cabbage

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Indulge in a warm and hearty Smoky Chili Chicken Stuffed Pita! This delightful dish combines tender chicken with crispy cabbage and fresh tomatoes, all enveloped in a delicious smoky chili sauce. It’s perfect for those busy nights but allows for personal flair—feel free to swap in your favorite veggies or adjust the spice levels to suit your taste. Serve it with a simple side salad, a sprinkle of cracked black pepper, and enjoy every comforting bite!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Quick-to-Make

Cuisine: Quick Meals

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken breast
100 g red cabbage
200 g cherry tomatoes
4 pita breads
1 medium onion
3 cloves garlic
2 tbsp olive oil
2 tbsp smoky chili powder
1 tsp smoked paprika
to taste Salt and pepper
for garnish Fresh cilantro optional
for serving Lime wedges optional

Equipment

Grill pan or skillet
Chef's knife
Large mixing bowl

Method

In a mixing bowl, combine the diced chicken breast with smoky chili powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent (about 3-4 minutes).
Add the seasoned chicken to the skillet. Cook until browned and cooked through, approximately 8-10 minutes.
Stir in the shredded cabbage and halved cherry tomatoes. Cook for an additional 5 minutes until the cabbage is slightly wilted but still crisp.
Warm the pita breads in a dry skillet or wrap in foil and heat in the oven at 180°C (350°F) for about 5 minutes.
Stuff each pita with the smoky chicken and vegetable mixture.
Cut in half and serve with a side salad topped with cracked black pepper. Garnish with fresh cilantro and serve with lime wedges if desired.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 33gFat: 15gSodium: 480mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 70mgIron: 2.5mg

Notes

Feel free to make this dish your own! Swap chicken for turkey or even tofu for a vegetarian version.
You can also add in extra veggies like bell peppers or spinach for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat the filling in a skillet before stuffing into freshly warmed pitas for the best experience.
Enjoy your cooking adventure!

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Smoky Chili Chicken Stuffed Pita with Cabbage