Roast Chicken Chilli Pita Pockets
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23 people made this
This is my favourite way to use up leftover chicken. Note: If making this for kids, you may want to exclude chilli sauce and Tabasco sauce.
2 roasted skinless, boneless chicken breast halves
1 large pita bread
2 cups grated lettuce
1 large onion, chopped
60g grated cheddar cheese
1/2 cup mayonnaise
1/2 cup tomato sauce
1/2 cup chilli sauce
1 dash Tabasco
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
- Preheat oven to 120 degrees C.
- Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
- Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, tomato sauce, chilli sauce, Tabasco sauce, lemon juice and ground black pepper. Mix well.
- Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.
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