Leftover Chicken Pittas with Watercress Guasacaca

Guasacaca is Venezuelan version of guacamole. It’s easy to make, healthy, vibrant, fresh and bursting with delicious flavour!

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


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



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!

Enjoy a sensational summer courtesy of watercress.


To discover more about the health benefits of watercress, visit www.thewatercresscompany.com or for more recipe inspiration go to www.watercress.co.uk or https://www.facebook.com/LoveWatercress/ or https://www.instagram.com/lovewatercress/

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© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi