Greek – Style Chicken Pitta

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CATEGORY: ADVICE BY: TheFoodDoctor

SPICY HEALTHY & QUICK TO MAKE

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Methods

1. Cook the corn on the cobs according to the packet instructions.

2. For the beans, add the oil to a frying pan on a medium heat. Once hot, add the garlic and fry for 1 minute, then add the paprika, cumin and red pepper and toast for spices for one minute.

3. Add the beans to the frying pan and cook for 7 minutes.

4. Meanwhile, add all of the salsa ingredients to a bowl and give it a good stir. Then do the same with the guacamole and set aside.

5. Using a sharp knife, slice the corn pieces off of the cob, straight into the frying pan. Add a handful of chopped coriander and give it a good
stir.

6. Heat the tortillas in the microwave and allow everyone to fill the tortillas themselves, beginning with the bean and corn mix, then the
salsa, guacamole and rocket.

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Recipe Info

Serves : 4

Prep Time: Less than 10 minutes

Ingredients

Tacos:
2 corn on the cobs
1 tbsp olive or rapeseed oil
2 x 400g tins of black beans
2 cloves of garlic
2 tsp smoked paprika
2 tsp. cumin

1 small red chilli, finely chopped
Pinch of sea salt and black pepper

Salsa:

150g cherry tomatoes, finely chopped
Half a red onion, finely chopped

Juice of half a lime

1 clove of garlic, finely chopped
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil

1⁄2 a bunch of coriander, roughly chopped

Guacamole:

1 large ripe avocado, mashed with a fork

Juice of half a lime
Pinch of sea alt

To serve:

8 wholemeal or corn soft small tortillas

Rocket

Optional: greek yogurt/sour cream, grated

cheese