Pulled Chicken and Avocado Pitas
with bell pepper and Gouda | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
Tags:
Recipe
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Pita bread
(Contains Wheat)
200 g
Pulled chicken
1 piece
Avocado
100 g
Bell pepper strips
50 g
Grated Gouda
(Contains Milk)
1 piece
Lemon
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2788 kJ
Calories666 kcal
Fat32.6 g
Saturated Fat10.3 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber6.3 g
Protein34.7 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Baking Sheet with Baking Paper
•Bowl
Cooking Steps
1
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan over medium heat and fry the bell pepper for 2 - 3 minutes.
- Set the bell pepper aside, then add the pulled chicken to the pan along with 2 tbsp of water and cook for 3 - 4 minutes.
- Season with salt and pepper.
2
- Meanwhile, cut the pitas in half and place them on a baking sheet lined with parchment paper.
- Cover half of them with the grated cheese.
- Bake the pitas for 4 - 5 minutes in the upper part of the oven, or until the cheese has melted.
3
- In the meantime, cut the avocado in half, remove the pit and scoop out the flesh with a spoon, then cut it into small cubes.
- Cut the lemon in half.
- In a bowl, squeeze half the lemon.
- Add the avocado and mash everything with a fork until you obtain a thick purée. Season with salt and pepper.
4
- Spread the smashed avocado over the pita halves without cheese.
- Add the bell pepper and pulled chicken on top, then close with the cheesy pita halves and serve while hot.