Chicken Chalupa
Pitta Bread
Slow-cooked chicken thighs in a creamy sriracha, Greek yoghurt and cottage cheese sauce — loaded into a wholemeal pitta with melted cheese, lettuce and tomato. 46g of protein per serving.
High Protein
Blend the Greek yoghurt, cottage cheese and sriracha together until smooth. This is your sauce.
Dice the chicken thighs into bite-sized pieces and add to the slow cooker.
Add the garlic powder, onion powder, dried parsley and salt. Stir to coat the chicken, then pour over the blended sauce and stir again.
Cook on low for 4–5 hours or on high for 3–4 hours until the chicken is fully cooked through.
Slice open the wholemeal pitta and add the grated cheese first so it melts against the warm chicken.
Fill with ¼ of the chicken mix. Optional: air fry at 200°C for 2 minutes for a crispier pitta.
Top with lettuce and tomato. Serve hot and enjoy.
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