BBQ Chicken Pitas with Cucumber Slaw
with fresh herbs, fried onion & tomato
Recipe Developer June: "This recipe is quick and easy to prepare. Plus, you don't need many pots and pans, so there's not much washing up to do! The BBQ sauce is an important flavour enhancer in this light meal."
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
100 g
Chicken fillets
25 g
BBQ Sauce
(Contains: Mosterd)
2 piece
Pita bread
(Contains: Gluten, Tarwe)
¼ piece
Cucumber
½ piece
Onion
50 g
Slaw mix
5 g
Fresh chives, dill & flat leaf parsley
½ piece
Tomato
¼ piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
¼ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Heat the pitas in the oven for 6 - 8 minutes, or use a toaster.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side.
- Reduce the heat and add the BBQ sauce, then fry for 4 - 5 more minutes or until done. Season to taste with salt and pepper.
- Slice the onion into thin half rings. Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the onion for 3 - 4 minutes, then deglaze with the balsamic vinegar. Season to taste with salt and pepper.
- Slice the cucumber into crescents.
- Roughly chop the fresh herbs. Crush or mince the garlic.
- In a salad bowl, combine the honey with the white wine vinegar and the mayonnaise. Season to taste with salt and pepper.
- Add the cucumber, slaw mix, garlic and fresh herbs. Season to taste with salt and pepper, then toss well to combine.
- Slice the tomato.
- Fill the pitas with the chicken, fried onion, slaw and tomato.
- Serve the rest of the slaw and tomato alongside.
