Serves: 4
Time: 15 min prep + 5 min cook
- 4 pitta pocket breads
- 500g diced chicken breast
- 1/2 cup mayo
- 1/2 cup light sour cream
- 1 1/2 Tbl seeded mustard
- 6 spring onion
- 1 red capsicum
- corn kernels
- 1 tsp sesame oil
- 1/4 cup fresh mint or 1 Tbl mint sauce
- 1 Tbl lemon juice (half a lemon?)
- 1 Tbl soy sauce
- 4 lettuce leaves
- Dice chicken. Dice any veg. Drain corn.
- Mix mayo, cream, mustard, spring onions, capsicum, corn, mint, lemon juice, sesame oil in a bowl.
- Cook up chicken, and add to bowl after draining.
- Heat up pitta pockets for ~30 seconds in microwave.
- Add in lettuce and spoon in chicken mixture.
Should work well with as a yiros too. Celerey should work as a capsicum substitute.
Original: Womans weekly menu planner No. Series 3. p6