Chicken Pitas with Edamame & Honey-Ginger Sauce
with peanuts, rainbow slaw & salad
Pita bread originates from the Middle East, and has been baked for thousands of years. When baked, it puffs up, creating a unique airtight pouch perfect for filling with delicious ingredients and flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
100 g
Chicken thigh strips with kebab spices
15 milliliters
Honey-ginger dressing
1 piece
Little gem
50 g
Rainbow slaw mix
2 piece
Pita bread
(Contains: Gluten, Tarwe)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
25 g
Edamame
(Contains: Soja)
Not included in your delivery
½ tablespoon
Sugar
1 tablespoon
White wine vinegar
½ tablespoon
Sunflower oil
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Slice the onion into half rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
Tip: you will use the oven later for the pitas, but you can also use a toaster instead if preferred.
- Add the chicken to the pan and fry for 7 minutes.
- In a small bowl, combine the mayonnaise with the honey-ginger dressing and the water for the sauce.
- In another bowl, combine the slaw mix with the sugar and the white wine vinegar. Season to taste with salt and pepper, then toss well to combine.
- Heat the pitas in the oven for 2 - 3 minutes.
- Roughly chop the lettuce and transfer to a salad bowl.
- Add a third of the honey-ginger sauce and toss well combine.
- Finely chop the peanuts.
- Cut open the pitas and spread with the rest of the honey-ginger sauce.
- Serve all the fillings separately and allow everyone to stuff their own pitas as preferred.
- Garnish with the peanuts, then serve the rest of the salad and slaw alongide.
