Chicken Pita Taquitos
This was AMAZINGLY easy and very good. Karan and Manav both liked it. We used pre-cooked frozen smoked chicken breasts for it and added barbecue sauce. We happened to have Lebanese pocket bread that we picked up in Delhi recently, but tortillas or any kind of roti would work, or it would be good on top of rice
2 marinated mesquite barbecue-flavored 1 cup corn (frozen but we used canned)
chicken breast fillets or 1 pkg. frozen 1 large tomato chopped
grilled / smoked chicken fillets 1/4 jalapeno chili pepper, seeded, chopped
1 small zucchini, halved lengthwise, sliced (or we used chili flakes)
1 small onion, sliced 1 tablespoon chopped cilantro (OR MORE)
1/2 medium green bell pepper, sliced 3 pita (pocket) breads, cut in half (or tortilla or roti)
(we used red because it's what we had)
1. Prepare chicken according to package directions until fork-tender and juices run clear (OR if you are using the pre-cooked Indian kind, just let it thaw completely. You can get it at Green Chick Chop)
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray (or put a bit of oil in it). Heat over medium-high heat until hot. Add zucchini, onion and bell pepper; cook and stir 4 minutes. Reduce heat to low. Stir in corn, tomato, chili pepper / powder and cilantro; simmer 3 minutes, or until vegetables are tender and mixture is thoroughly heated, stirring occasionally
3. Thinly slice cooked chicken; stir into vegetable mixture. Fill each pita bread half and add more barbecue sauce and sour cream, if you happen to have it--as I did tonight!
We also made red jelly for dessert, which earned us RAVE REVIEWS from the boys. Manav said, "Do you always cook like this?" We told him it was easy and fun. Watch out, Anisha and Manish!
This was AMAZINGLY easy and very good. Karan and Manav both liked it. We used pre-cooked frozen smoked chicken breasts for it and added barbecue sauce. We happened to have Lebanese pocket bread that we picked up in Delhi recently, but tortillas or any kind of roti would work, or it would be good on top of rice
2 marinated mesquite barbecue-flavored 1 cup corn (frozen but we used canned)
chicken breast fillets or 1 pkg. frozen 1 large tomato chopped
grilled / smoked chicken fillets 1/4 jalapeno chili pepper, seeded, chopped
1 small zucchini, halved lengthwise, sliced (or we used chili flakes)
1 small onion, sliced 1 tablespoon chopped cilantro (OR MORE)
1/2 medium green bell pepper, sliced 3 pita (pocket) breads, cut in half (or tortilla or roti)
(we used red because it's what we had)
1. Prepare chicken according to package directions until fork-tender and juices run clear (OR if you are using the pre-cooked Indian kind, just let it thaw completely. You can get it at Green Chick Chop)
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray (or put a bit of oil in it). Heat over medium-high heat until hot. Add zucchini, onion and bell pepper; cook and stir 4 minutes. Reduce heat to low. Stir in corn, tomato, chili pepper / powder and cilantro; simmer 3 minutes, or until vegetables are tender and mixture is thoroughly heated, stirring occasionally
3. Thinly slice cooked chicken; stir into vegetable mixture. Fill each pita bread half and add more barbecue sauce and sour cream, if you happen to have it--as I did tonight!
We also made red jelly for dessert, which earned us RAVE REVIEWS from the boys. Manav said, "Do you always cook like this?" We told him it was easy and fun. Watch out, Anisha and Manish!
Sounds like a meal that corey will love!
ReplyDeletewhat's red jelly?
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