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Ingredients

• 2 skinless, boneless chicken breast fillets - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 tablespoons tomato salsa dip
• 2 pitta breads
• 2 to 3 small tomatoes, diced
• 60g (2 oz) lettuce or white cabbage, shredded
• half an avocado, sliced
• 2 tablespoons half-fat soured cream

Description

Mexican Meets Greek In This Easy Midweek Supper. Let Everyone Fill Their Pittas With Whatever They Like.

All Recipes UK