Pitta with Chicken, Avocado, Tomato & Mozzarella

Pitta with Chicken, Avocado, Tomato and Mozzarella recipe by Annabel Karmel


Pitta with Chicken, Avocado, Tomato & Mozzarella

The trick to making this Pitta with Chicken, Avocado, Tomato & Mozzarella recipe super tasty is the mix of marinated chicken, caramelised onion and the Japanese style dressing. Quite simply the best pitta pockets you will ever eat.

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'- 6 x pitta breads
- 250g mozzarella, diced
- 1 avocado, diced
- Cherry tomatoes, sliced
For Chicken
2 chicken breasts
1 tbsp soy sauce
1 tbsp hoisin sauce
½ tsp grated ginger
1 tbsp olive oil
For the Caramelized Onion
2 onions, sliced
½ tsp brown sugar
1 tsp balsamic vinegar
For the dressing
1 ½ tbsp rice wine vinegar
1 ½ tbsp ponzu
1 tbsp honey
4 tbsp olive oil
3 tbsp mayonnaise


  1. Preheat the oven to 180C Fan. Line a baking sheet with non stick paper.
  2. Put the chicken breasts on a baking sheet and season . Mix the soy sauce, hoisin and ginger together in a bowl. Pour over the chicken and cook for 20 minutes until cooked through. Pull the chicken apart into shreds using two forks.
  3. Heat the oil in a saucepan. Add the onions and slowly cook for 10 minutes until soft. Add the sugar and balsamic vinegar and cook for 5 minutes.
  4. Whisk all of the dressing ingredients  together in a jug until smooth.
  5. Toast the pitta breads and slice in half.

Not suitable for freezing

  1. Fill with the onions, avocado, mozzarella, chicken and tomatoes and season.
  2. Pour over the dressing before serving.

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