Ingredients Jump to Instructions ↓

  1. 8 (400g) chicken tenderloins

  2. 2 teaspoons seasoned salt

  3. 1 medium (150g) brown onion, sliced

  4. cup (75g) low-fat mayonnaise

  5. 2 teaspoons water

  6. 2 teaspoons seeded mustard

  7. 4 pitta bread pockets

  8. 4 green oak leaf lettuce leaves

  9. 8 pieces pickled sliced cucumber, drained

  10. 2 small (120g) egg tomatoes, sliced

  11. NOTE: This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Combine the chicken and salt in a bowl; mix well.

  2. Heat a large, oiled non-stick frying pan; cook the onion, stirring, until soft. Remove from the pan and keep warm.

  3. Cook the chicken in the same pan, covered, until browned on both sides and cooked through.

  4. Combine the mayonnaise, water and mustard in a small bowl.

  5. Trim each pitta to open. Fill with lettuce, cucumber, chicken, tomato, onion and the mayonnaise mixture.

  6. Not suitable to freeze. Suitable to microwave.


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