Cook with Me! Pico de Gallo Stuffed Pita Pocket Recipe

Assalamualaikum, Peace be Upon You! ( MORE INFO BELOW!)
COOK WITH ME!
I've been sharing a lot of my lunches that I've been cooking on my Instagram and I've gotten requests for me to film them!
In this video, I share with you my Pico de Gallo stuffed pita pocket. It's a light, healthy and refreshi
ng meal. But, if you don't like coriander, then this recipe is not for you - sorry! Haha!
Let me know if you'd like to see more cooking videos like this.
Hope this video was helpful!
Till next time,
Tiara xx
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INGREDIENTS:
- Mission Wholemeal Pita
- Olive oil to pan fry chicken
- Mixed greens, salad of choice
CHICKEN/PROTEIN
- Chicken breast (or any protein you prefer)
Chilli Lime Marinade (Adjust amount for each ingredient based on the amount of protein you’re marinating. Taste along the way!)
- 1 Tbsp Chilli powder
- Juice of 1 Lime
- 1 tbsp Olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder or 1 clove of garlic (minced. Or chopped)
STEPS: Mix everything together with a whisk or fork and marinate the chicken breast - preferably overnight. Can use this to meal prep too!
PICO DE GALLO
- 4-5 fresh red tomatoes, diced
- A handful of coriander, roughly chopped
- 2 chilli padi/birds eye chilli, finely chopped
- Juice of 2 limes
- 2 cloves of chopped, or minced garlic
- Salt & Pepper to taste
STEPS: Mix everything together and cool it in the fridge before serving
CORIANDER LIME SALAD DRESSING
- A bunch of coriander
- 2 tbsp greek yoghurt
- 1 tbsp olive oil
- 2 cloves of garlic
- Juice of 1 lime
- Salt & pepper to taste
- 1 tsp honey
STEPS:
- Blend everything in a food processor or chopper
ASSEMBLING THE PITA POCKET
1. Pan fry the chicken breast in medium low heat until fully cooked through
2. While waiting for chicken to cook, prepare all the fresh ingredients and make the pico the Gallo.
3. Place the pico de gallo in the fridge to let it cool
4. Once the chicken is cooked, let it cool and rest.
5. Once the chicken has cooled, Cut the it up into smaller pieces
6. Toast the pita in the oven for 10 mins (150 degrees Celsius
7. Once done, carefully cut open the pita lengthways but not all the way to make your pita pocket
8. Place your greens into the pocket first, followed by protein and then top it off with the pico de Gallo
9. Eat it as is, or sprinkle a little bit of dressing on top
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Main Camera: Sony A7 III
Vlog Camera: Sony ZV-E10
Music: Epidemic Sound
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Thank you all for watching!
Tiara xx