Roast chicken and tomato pitta pockets recipe

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  • Serves 1
  • 5mins to prepare
  • 242 calories / serving
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MimiPittasHero

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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  • 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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  • Calories
    242
    13%
  • Sugar
    3g
    4%
  • Fat
    5g
    7%
  • Saturates
    2.4g
    12%
  • Salt
    0.8g
    20%
of an adult's Reference Intake daily amount.
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