Leftover Chicken Pittas with Watercress Guasacaca

Serves 2 for lunch or 4 as a snack | Prep time: 15 mins

Ingredients:

200g leftover roast chicken

4 pitta breads

60g watercress

1 Mango, diced

½ red onion, sliced

½ green pepper, sliced

1 Chilli pepper, diced

100g cherry tomatoes, halved

For the Guasacaca-style sauce:

1 avocado

½ red onion

½ green pepper

1 garlic clove

10g Coriander

10g Parsley

10g Watercress

1 tsp white wine vinegar

Juice of ½ lime

1-2tsp Olive oil

Salt & pepper

Method:

For the guasacaca, use a food processor to blend all the ingredients together into a fragrant, thick salsa. Use more or less oil to reach your desired consistency.
Lightly toast the pitta breads until they are warm before slicing them open. Layer each pitta with watercress, mango, red onion, green pepper, chillies and tomatoes, then load up with guasacaca!