Name: Chicken pita pockets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 tenderloins (600g); 2 teaspoon seasoned salt; 2 teaspoon olive oil; 1 medium brown onion (150g), sliced thinly; 1/4 cup (75g) mayonnaise; 2 teaspoon water; 2 teaspoon wholegrain mustard; 4 pita pocket bread; 4 green oak leaf lettuce leaves; 8 piece pickled sliced cucumber, drained; 2 small roma tomatoes (120g), sliced thinly

Ingredients

8 tenderloins (600g)

2 teaspoon seasoned salt

2 teaspoon olive oil

1 medium brown onion (150g), sliced thinly

1/4 cup (75g) mayonnaise

2 teaspoon water

2 teaspoon wholegrain mustard

4 pita pocket bread

4 green oak leaf lettuce leaves

8 piece pickled sliced cucumber, drained

2 small roma tomatoes (120g), sliced thinly

Method

1.Combine chicken and salt in medium bowl.

2.Heat oil in large frying pan; cook onion, stirring, until soft. Remove from pan; keep warm.

3.Cook chicken in same pan, until browned and cooked through.

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

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

Women's Weekly Food

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