Recipe

Chicken pita pockets

Filled with vegies and a delicious mustard mayonnaise, these chicken pita pockets are simple and satisfying.

  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken pita pockets
  • 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

Chicken pita pockets
  • 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.

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