Roast chicken and tomato pitta pockets
- Rating: 4 stars
- Takes: 5mins to prepare
- Serves: 1
- 2 x mini pitta breads
- 1 generous tbsp sour cream and chive dip
- 3 x little gem lettuce leaves, shredded
- 25g ready cooked roast chicken breast, sliced
- 2 x vine cherry tomatoes, cut into quarters
Each serving contains 242 calories, 3g sugar, 5g fat, 2.4g saturates and 0.8g salt.
A balanced and delicious lunchbox idea to whip up quickly for when you run out of time in the morning. It is also a great way to use up leftovers or rustle up in the weekend for a mid-afternoon snack.
Warm the pitta bread in the toaster and then split with a sharp knife down one side. Generously spread the sour cream and chive dip on all sides of the pitta.
Stuff with shredded lettuce, sliced chicken breast and cherry tomatoes, or any other leftover veg you have in the fridge.
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