The surprising flavor combination in this pita sandwich will become your next picnic favorite. A pita pocket is the perfect bread to hold a flavorful filling of Fresh California Avocado, strawberries, spinach and chicken breast dressed with a flavorful curry, chickpea and peanut butter sauce.
Chicken Avocado Pita with Chickpea Peanut Butter Curry Sauce
Total Time: 15 min
Prep Time: |
Vitamin A 385 mcg; Vitamin C 55 mg; Calcium 138 mg; Iron 6 mg; Vitamin D 0 mcg; Folate 252 mcg; Omega 3 Fatty Acid 0.28 g.
% Daily Value*: Vitamin A 45%; Vitamin C 60%; Calcium 10%; Iron 35 %; Vitamin D 0%.
Ingredients1 (15-oz.) can chickpeas, drained (save liquid) 3/4 cup liquid from can of chickpeas 1/4 cup creamy peanut butter 1 Tbsp. curry powder 1 tsp. sea salt 1/2 tsp. black pepper 9 medium strawberries, cubed 1 ripe, Fresh California Avocado, seeded, peeled and cubed 12 oz. baked or roasted chicken breast, cubed 32 spinach leaves 4 (6 ½-inch) whole-grain pitas
- To make Chickpea Peanut Butter Curry Sauce, place chickpeas, liquid, peanut butter, curry powder, salt and pepper in a food processor or blender and blend well until it reaches a creamy consistency. Set sauce aside.
- In a medium size bowl combine well the strawberries, avocado, chicken, and 3/4 cup of the Chickpea Peanut Butter Curry Sauce (you will have leftover sauce).
- Cut pitas in half and fill each half with 4 spinach leaves and equal amounts of the avocado mixture.
Chef’s Note: Use the leftover sauce with cut up raw vegetables such as carrots, celery and bell peppers as your next snack.
Tip: if you don’t have already baked chicken breast then use rotisserie chicken from the store.
Beverage Pairing: Strawberry-infused carbonated water.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados