Mexican pita pockets


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Serves: 10

Category: Savoury meals


  • 10 Tortillas
  • 200g salsa / napolitana sauce recipe
  • 3 ½ cups chopped cooked chicken breast
  • 7 cups loosely packed English spinach
  • 1 cucumber diced (optional)
  • 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 1/3 cup of chopped cooked chicken breast on top of salsa in each tortilla
  3. Place ¼ cup diced avocado and a small amount of diced cucumber on top of chicken in each tortilla
  4. Place ¾ cup loosely packed English spinach on top of avocado in each tortilla
  5. Sprinkle ¼ cup reduced fat grated cheese on top of English spinach in each tortilla
  6. Fold each of the four sides in to form an enclosed parcel
  7. Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden. Serve warm.

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