Ingredients
Equipment
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
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!
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!