Roast chicken and tomato pitta pockets recipe

  • Serves 1
  • 5mins to prepare
  • 530 calories / serving
Add this recipe to your binder.

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.

See more Kids lunchbox recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • 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


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.