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Bread With Chicken And Nachos

Loaded pita sandwich with seasoned chicken strips, crunchy nacho chips, creamy coleslaw, and fresh toppings for the ultimate fusion meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Fusion, Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large pita bread rounds
  • 1 pound boneless skinless chicken breast cut into strips
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups nacho tortilla chips lightly crushed
Coleslaw
  • 2 cups shredded coleslaw mix
  • 0.5 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 0.5 teaspoon salt
Toppings
  • 1 medium red onion thinly sliced
  • 0.5 cup fresh cilantro leaves

Equipment

  • Large skillet
  • Mixing bowls
  • Cutting board
  • Sharp knife

Method
 

  1. Combine paprika, chili powder, garlic powder, cumin, salt, and pepper in a small bowl.
  2. Cut chicken into strips and pat dry. Rub spice mixture over chicken strips and let sit 10 minutes.
  3. Heat olive oil in large skillet over medium-high heat until shimmering.
  4. Cook chicken strips 4-5 minutes per side until golden brown and cooked through to 165°F. Rest 5 minutes.
  5. Mix coleslaw ingredients: combine cabbage mix, mayonnaise, lime juice, honey, and salt. Toss well.
  6. Warm pita bread for 15-20 seconds to make pliable. Cut each pita in half to create pockets.
  7. Layer crushed nacho chips in pita pockets, add chicken strips, coleslaw, red onions, and cilantro.
  8. Serve immediately for maximum crunch and flavor.

Notes

For meal prep, store cooked chicken and coleslaw separately for up to 3 days. Assemble with fresh nacho chips just before serving. Customize with jalapeños, hot sauce, or avocado.