Mexican pita pocket

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Serves: 10 (226g per serve)

Category: Savoury Meals


  • 10 Tortillas
  • 200g salsa / napolitana sauce recipe
  • 3 ½ cups chopped cooked chicken breast
  • 7 cups loosely packed English spinach
  • 2 ½ cups reduced fat grated cheese
  • ½ cups diced avocado


  1. Lay tortillas flat and spread 1 tablespoon/20g of salsa in the middle of each tortilla
  2. Place ⅓ cup of chopped cooked chicken breast on top of salsa
  3. Place ¼ cup diced avocado and ¾ cup loosely packed English spinach on top of avocado in each tortilla
  4. Sprinkle ¼ cup reduced fat grated cheese on top of English spinach in each tortilla
  5. Fold each of the four sides in to, form an enclosed parcel
  6. Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 1499kJ 661kJ
Protein 25.7g 11.3g
Total fat 22.8g 10g
Saturated fat 8.3g 3.7g
Carbohydrate 10.2g 4.5g
Sugars 2.6g 1.1g
Dietary Fibre 4g 1.7g
Sodium 530mg 234mg

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