Creamy Chopped Chicken Salad Stuffed Pitas

• Lunch
• ⏱ 20 min
• Easy
• Serves 2
• 770 kcal / serving
• 48 g protein
• 46 g carbs
• 44 g fat

Ingredients (13)

• 250 g chicken tenders
• 2 tsp olive oil
• 1 tsp each salt, garlic powder and paprika
• 2 eggs
• 1 avocado
• 50 g fresh mozzarella
• 30 g pitted olives
• 30 g sun-dried tomatoes
• 2 tbsp mayonnaise
• 1 tsp sriracha
• 1 tbsp fresh dill
• 1 tsp sesame seeds
• 2 pitas

Steps (5)

1. Season the chicken with the salt, garlic powder and paprika, then fry in the olive oil over medium-high heat for 3–4 minutes per side until cooked through. Let it cool a little.
2. Boil the eggs for 7 minutes, cool them in cold water and peel.
3. Pile the chicken, eggs, avocado, mozzarella, olives and sun-dried tomatoes on a large board.
4. Add the mayonnaise, sriracha, dill and sesame seeds and chop everything together with a large knife until finely chopped and creamy.
5. Warm the pitas, cut them in half, open the pockets and fill generously.