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Chicken & Coleslaw Pittas

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Ingredients

Adjust Servings:
1 Chicken breast - cut in half to make it thinner
1 tsp Olive oil
3 Spring onions - chopped
1 Carrot - peeled and grated
150g white cabbage shredded
50g Spinach
Mayonnaise:
175g Firm Tofu
2 tblsp Apple Cider Vinegar
1 tblsp Agave syrup
1 tblsp Onion powder
1 Garlic clove - peeled
0.5 Lemon - juice
Pitta Bread:
250g Buckwheat Flour
2.5g Baking Powder
150ml Almond Milk
12.5g Rapeseed Oil
1 pinch Salt
Extra Flour for dusting.

Chicken & Coleslaw Pittas

Features:

    Ingredients

    • Mayonnaise:

    • Pitta Bread:

    Directions

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    Steps

    1
    Done

    Pitta Bread

    Mix the flour, baking powder and salt together.
    Mix the oil and milk together.
    Add the liquid to the dry ingredients. Make a wet dough. Knead for 5 minutes.
    Leave for 15 minutes in a warm place.
    Preheat the grill on medium.
    Cut the dough into 4. Roll into balls. On a floured surface press into oval shapes.
    Put on a lined oven tray and put under the grill for about 4 minutes when they start to go brown. Turnover and do the same on the other side.
    Carefully cut open the breads.

    2
    Done

    Mayonnaise

    Put all the ingredients in a food processor and blitz until smooth.

    3
    Done

    Heat a pan. Brush the chicken with oil. Season. Cook on one side for 5 minutes until browned. Turnover and repeat. Check it is cooked by cutting it open – it should be white and not pink. Slice.

    4
    Done

    Mix the spring onions, carrot and cabbage together. Add the mayonnaise and mix until all covered. Season.

    5
    Done

    Fill the pittas with spinach, coleslaw and chicken.

    RdC

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