Roast chicken and tomato pitta pockets recipe

3 ratings Rate
  • Serves 1
  • 5mins to prepare
  • 530 calories / serving
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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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 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
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  • Energy 2245kj 530kcal 27%
  • Fat 14g 20%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 2g 33%

of the reference intake
Carbohydrate 84.8g Protein 21.4g Fibre 3.9g


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