Chicken Tinga Pita Pockets
Shredded chicken in a smoky tomato sauce with spinach and cilantro in whole wheat pita.
- Calories
- 560
- Protein
- 44g
- Carbs
- 55g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 25 min total
- cooked chicken breastshredded20 oz
- whole wheat pita4
- diced tomatoes16 oz
- yellow onionthinly sliced3/8 lb
- fresh spinach4 oz
- chipotle chili powder1 tsp
- canola oil4 tsp
- kosher salt3/4 tsp
- black pepper1/2 tsp
- fresh cilantrochopped1/2
Instructions
- Thinly slice the onion. Heat the oil in a skillet over medium heat, add the onion, season with salt, and cook for 4-5 minutes until softened and lightly golden.
- Add the tomatoes, chili powder, pepper, and a pinch of salt. Simmer for 4-5 minutes until reduced and thick enough to coat a spoon.
- Stir in the chicken and spinach and cook for 3-4 minutes until the spinach wilts and the filling reaches 165°F (74°C). Taste and adjust the seasoning.
- Warm the pita in the skillet for 30-60 seconds per side until flexible. Fill with the chicken mixture and cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.