1 ½ cups tomatoes, diced and seeded (we like to use plum tomatoes)
¼ cup red onion, diced
1-2 tablespoons jalapeños, diced (depending on your heat preference)
1 tablespoon garlic, minced
2 tablespoons cilantro, chopped
2 limes, juiced
Salt and pepper to taste
2 ½ to 3 pounds roasted chicken, shredded
6 pita pockets or 3 rounds cut in half
To prepare pico de gallo, chop the first five ingredients then combine.
Add lime juice then salt and pepper to taste. Set aside.
While it is still warm but cool enough to handle, shred chicken. Then combine with chunky pico de gallo
Stuff 6 pita pockets and serve.
Tip: Chunky pico de gallo is also great with eggs and grilled steaks.
The variety of fresh vegetables used in pico de gallo is full of antioxidants. It’s a filling meal enjoyed both warm and cold.