200g chicken
Tsp smoked paprika
Tsp oregano
Salt to taste
Tsp garlic puree
Red pepper diced (small)
Red onion diced (small) reserve some to pop on top for crunch
Tsp tomato puree
Tsp chipotle paste
50g lightest philadelphia
30g fat free greek yoghurt
2 pitta breads
Salad
Optional - dried parsley, chilli flakes to garnish
Season the chicken with the smoked paprika, oregano, salt and mix through the garlic puree. Pan fry until golden brown each side, shred before adding in the pepper and onion for a couple of minutes.
Add in the chipotle paste and tomato puree, loosen with a little water.
Combine the chicken in a bowl with the Philadelphia and yoghurt until creamy.
Toast your pittas, line with salad, the cream chicken, parsley and chilli flakes with any leftover onion.
Ingredients (makes two):
200g chicken Tsp smoked paprika Tsp oregano Salt to taste Tsp garlic puree Red pepper diced (small) Red onion diced (small) reserve some to pop on top for crunch Tsp tomato puree Tsp chipotle paste 50g lightest philadelphia 30g fat free greek yoghurt 2 pitta breads Salad Optional - dried parsley, chilli flakes to garnish
https://www.instagram.com/reel/CwU0TSzIKaC
Season the chicken with the smoked paprika, oregano, salt and mix through the garlic puree. Pan fry until golden brown each side, shred before adding in the pepper and onion for a couple of minutes. Add in the chipotle paste and tomato puree, loosen with a little water. Combine the chicken in a bowl with the Philadelphia and yoghurt until creamy. Toast your pittas, line with salad, the cream chicken, parsley and chilli flakes with any leftover onion.