Pitas with Chicken Filling
by Editorial Staff
Hollow pitas are typically baked so that they can be stuffed and served as a convenient and tasty snack. I suggest filling the pita with a mixture of chicken fillet, vegetables, and cheese.
Servings: 8
Ingredients
- Chicken fillet (halves) – 6 pcs.
- Large onions (cut in half rings) – 1 pc.
- Bulgarian green pepper (peeled from seeds and cut into thin strips) -1 pc.
- Odorless vegetable oil – 1 tbsp
- Cheddar cheese (shredded on a grater) – 240 g (2 cups)
- Pita (cut into halves) – 8 pcs.
For the sauce:
- Medium-sized onions (finely chopped) – 1 pc.
- Fresh tomatoes of medium size (finely chopped) – 1 pc.
- Jalapeno pepper (seeded and finely chopped) – 1/2 pc.
- Fresh cilantro (finely chopped) – 1 tbsp
- Odorless vegetable oil – 1 tbsp
- Sour cream for serving (optional)
Directions
- Turn on the grill to preheat to medium heat. Place the chicken fillet on the oiled wire rack and cook for 16-20 minutes, turning once. Cut the fried fillet into strips.
- Turn on the oven to preheat to 180 degrees. Heat vegetable oil in a large frying pan, add onions and green bell peppers, fry, stirring occasionally until vegetables are soft. Then add cheese and chicken fillet to the pan.
- Fill the pita halves with the resulting chicken mass and place them vertically on a deep baking sheet. Place the baking sheet in a preheated oven, bake the pittas for 10 minutes, until the cheese melts.
- Meanwhile, prepare the sauce. In a small bowl, combine onion, chopped tomato, jalapeno pepper, cilantro, and vegetable oil, mix well.
Enjoy your meal!
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