Quick Moroccan Chicken Pockets/Wraps
INGREDIENTS
Pita pockets
Sour cream
Rocket leaves, chopped
Moroccan spice rub
Skinless, deboned chicken, cut into strips
Can lentils
Onion, finely chopped
1 - 2 Avocados, sliced into little blocks
METHOD
1. Slice the chicken into strips, coat with spice rub, and leave aside.
2. Prepare the onion and fry in heated oil, when golden and soft, add enough lentils to your preference and keep stirring. Don't burn the lentils, you just want them heated through.
3. Heat oil in a pan and fry the chicken until golden and crispy.
4. While heating the pita pockets, chop the rocket leaves and spread the pockets with sour cream on both sides (I toast my pita pockets in the toaster)
5. Add chicken; onion mixture; rocket leaves and Avo to your pita and enjoy!
Serve with a side salad or home made chips, or some veggies if preferred.
Instead of pita pockets you can use wraps as well.
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