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Chicken and sweet corn filled pitta Recipe

Chicken and sweet corn filled pittaChicken and sweet corn filled pittaChicken and sweet corn filled pittaChicken and sweet corn filled pitta

  • Preparation
    5mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(3 votes) 3/5
Ingredients
Pour people
  • Chicken breast(s) (150g) - skinless : 2 whole
  • Greek yogurt : 100 g
  • Cucumber(s) : 80 g
  • Salad crisp sweetcorn (140g) : 0.5 whole
  • Pitta bread : 2 whole
Method
  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Roast the chicken breasts in the oven for 15 minutes or until cooked through. Allow to cool and then cut into thin slices.
    Peel the cucumber, remove the seeds and cut into small dice.
    Drain the sweet corn.
    Mix the cucumber with the yogurt, sweetcorn and chicken.

  • ETAPE 3

    Cut the pitta breads in half and fill with the chicken and sweet corn mix.

Chef's tip

«For a super fast lunch box filler use ham or tuna instead of the roast chicken.»

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