EasyLunchSaladSnack
Carrot Salad
10 min prep
1 servings
View Recipe
Easy
A crispy toasted melt with chipotle chicken and a creamy avocado jalapeño dip, perfect for a light lunch.
Sauté the pepper and red onion in a pan with a pinch of salt until softened.
Add the tomato purée and chipotle paste, then splash in a little water to deglaze the pan and loosen everything into a sauce.
Add the shredded chicken and cook until glossy, smoky and coated, adding another splash of water if needed.
Whizz the dip ingredients together until smooth, then season and adjust to taste.
Carefully cut the pita in half.
Load the chipotle chicken mixture on one side, sprinkle over the grated cheese, then press shut.
Pan-fry on each side until crisp, golden and the cheese has melted.
Serve hot with the avocado jalapeño dip.
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