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Chicken nugget pittas recipe

11 ratings

Treat the kids to a cheat's dinner with this super easy chicken nugget pittas recipe. Stuff toasted pittas with crispy nuggets, herby garlic cream cheese and plenty of salad for a quick dinner the whole family will love. See method

Serves 4
5 mins to prepare and 20 mins to cook
851 calories / serving

Ingredients

600g frozen steak-cut oven chips
450g pack frozen breaded chicken nuggets
100g 50% less fat garlic & herb soft cheese
6 large white pittas
1 round lettuce, leaves separated and roughly torn
1 cucumber portion, quartered lengthways and sliced

Each serving contains

Energy
3575kj
851kcal 43%
Fat
27g 39%
Saturates
6g 29%
Sugars
6g 7%
Salt
1.2g 21%

of the reference intake
Carbohydrate 114.2g Protein 32.5g Fibre 11.1g

Method

Heat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray and cook for 20 mins. Put the chicken nuggets onto another baking tray and cook for 15 mins.
Meanwhile, put the soft cheese in a bowl. Add 1-2 tbsp hot water and season with pepper. Mix until smooth.
To serve, toast the pittas. Split them in half width-ways then open each half to make 12 pitta pockets. Spread each pitta pocket with some of the soft cheese and stuff with lettuce leaves and cucumber. Put 2-3 crispy chicken nuggets into each pitta. Drizzle with the remaining soft cheese, and serve three pieces per person, alongside the chips.

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