Pitta pockets with chicken curry mayo
Wholemeal Pitta Bread
Reduced Fat Mayonnaise
Chicken breast, skinless, grilled
4 individual, medium, sliced
8 leaf/leaves, small
Grapes, Black or White
125 g, red
- Cut the pittas open and lightly toast them in a toaster or under a grill for 2 minutes, until warmed through. Mix the mayonnaise with the curry paste (we used a balti paste).
- Once toasted, open the pittas and stuff with the chicken, lettuce, mixed leaves, grapes and curry mayonnaise. Wrap each pitta pocket in kitchen foil or pack tightly in an airtight container with an ice brick.