@amandlopez:

amandlopez
amandlopez
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Thursday 23 July 2026 17:49:37 GMT
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Chipotle Chicken Pita Melts with Avocado Jalapeño Dip If there is one bread form that a I will always champion its the humble pita. You guys know how much I love my lunch time pitas, but I had this idea to turn them into a thin crispy toasted melt, kind of like a quesadilla but a little lighter and so easy to make for lunch. The cheap supermarket’s own-brand pitas honestly are the best here. Can easy double/ triple this to meal prep too! Hold for 3+ days.  Serves 1 490 kcal & 40g protein 1 wholemeal pita 80g cooked shredded chicken breast ½ small red pepper, finely sliced ½ small red onion, finely sliced 1 tsp chipotle paste 1 tbsp tomato purée 20g cheddar, grated For the avocado jalapeño dip ¼ medium avocado 2 tbsp Greek yoghurt Zest and juice of ½ lime 1 tsp honey 1 tbsp jalapeños, plus 1 tbsp brine from the jar Small handful fresh coriander Sauté the pepper and red onion in a pan with a pinch of salt until softened. Add the tomato purée and chipotle paste, then splash in a little water to deglaze the pan and loosen everything into a sauce. Add the shredded chicken and cook until glossy, smoky and coated, adding another splash of water if needed. Whizz the dip ingredients together until smooth, then season and adjust to taste. Add more lime for freshness, more jalapeños for heat or a little extra yoghurt to make it creamier. Carefully cut the pita in half. Load the chipotle chicken mixture on one side, sprinkle over the grated cheese, then press shut. Pan-fry on each side until crisp, golden and the cheese has melted. Serve hot with the avocado jalapeño dip.  #healthyrecipes #highprotein #quickrecipes #
Chipotle Chicken Pita Melts with Avocado Jalapeño Dip If there is one bread form that a I will always champion its the humble pita. You guys know how much I love my lunch time pitas, but I had this idea to turn them into a thin crispy toasted melt, kind of like a quesadilla but a little lighter and so easy to make for lunch. The cheap supermarket’s own-brand pitas honestly are the best here. Can easy double/ triple this to meal prep too! Hold for 3+ days. Serves 1 490 kcal & 40g protein 1 wholemeal pita 80g cooked shredded chicken breast ½ small red pepper, finely sliced ½ small red onion, finely sliced 1 tsp chipotle paste 1 tbsp tomato purée 20g cheddar, grated For the avocado jalapeño dip ¼ medium avocado 2 tbsp Greek yoghurt Zest and juice of ½ lime 1 tsp honey 1 tbsp jalapeños, plus 1 tbsp brine from the jar Small handful fresh coriander Sauté the pepper and red onion in a pan with a pinch of salt until softened. Add the tomato purée and chipotle paste, then splash in a little water to deglaze the pan and loosen everything into a sauce. Add the shredded chicken and cook until glossy, smoky and coated, adding another splash of water if needed. Whizz the dip ingredients together until smooth, then season and adjust to taste. Add more lime for freshness, more jalapeños for heat or a little extra yoghurt to make it creamier. Carefully cut the pita in half. Load the chipotle chicken mixture on one side, sprinkle over the grated cheese, then press shut. Pan-fry on each side until crisp, golden and the cheese has melted. Serve hot with the avocado jalapeño dip. #healthyrecipes #highprotein #quickrecipes #

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