Chicken Tinga Stuffed Pitas
Shredded chicken simmered with tomatoes, onion, and smoky spices, tucked into whole wheat pita with spinach.
- Calories
- 560
- Protein
- 45g
- Carbs
- 59g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 30 min total
- chicken thighpatted dry20 oz
- whole wheat pita4
- diced tomatoes2 can
- yellow onionthinly sliced6 oz
- baby spinach4 oz
- smoked paprika1 tsp
- chili powder1 tsp
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- 1Thinly slice the onion. Pat the chicken dry without rinsing it, then season it with the kosher salt and black pepper.
- 2Heat the canola oil in a skillet over medium heat. Sear the chicken 3-4 minutes per side, until browned. Transfer it to a plate, then wash the board, knife, plate, and hands with soap and water before touching anything else.
- 3Cook the onion in the skillet with a pinch of salt for 3-4 minutes, until softened. Add the diced tomatoes, smoked paprika, and chili powder.
- 4Return the chicken to the skillet, cover, and simmer 12-15 minutes, until the thickest part reaches 165°F (74°C). Shred the chicken into the sauce and simmer 2-3 minutes, until the sauce coats the chicken.
- 5Warm the pita in the skillet for 30-60 seconds per side, until pliable. Fill it with spinach and the hot chicken mixture.
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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.