Chicken and pineapple pita

An easy but filling recipe for kids and parents alike.
 
chicken pineapple pita recipe

Recipe from: 28 December 2012
Preparation time: 15 min
 
 

Ingredients

 
  • 1
    medium PnP chicken breast, cooked and shredded
  • 125
    ml
    pineapples, finely chopped
  • 2
    Tbs
    PnP plain yoghurt, low-fat
  • 2
    Tbs
    spring onions, chopped, (optional)
  • 2
    wholewheat pita breads
  • 4
    large lettuce leaves
Servings: Change Serving
 
 

Method

 
Combine filling ingredients.

Toast pitas lightly and halve.

Line each half with a lettuce leaf (this prevents the pita from becoming soggy.)

Spoon filling into each pita half and serve.

Note:
Stop pitas, wraps or sandwiches from going soggy by placing wet ingredients between dry – for example, place a slice of (wet) tomato between (dry) cheese or lettuce

This recipe is sponsored by 
Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  chicken  |  lunch
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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