Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1teaspoons cayenne pepper
- 1tablespoons olive oil
- 1 lemon (juice only)
- 4 skinless chicken breast fillets (cut into fine strips)
- 4 pitta breads
- 1 lettuce (shredded)
- 2 onions (sliced)
- 1/4 red cabbage (shredded)
- 2teaspoons hot chilli sauce (to taste)
- 1tablespoons garlic mayonnaise (to taste)
- 1 ripe tomato, sliced
- 1/4 cucumber, sliced
- 4 whole pickled green chillies
Method
Step 1 of 4
In a bowl, mix together the cayenne pepper, olive oil, and a quarter of the lemon juice. Add the chicken strips, and leave to marinate in the refrigerator for 1 hour.
Step 2 of 4
Heat the grill until hot. Arrange the chicken strips in a shallow baking tin, and cook under the hot grill for about 10 minutes, turning occasionally.
Step 3 of 4
Lightly toast the pitta breads, and cut open along one edge to form a pocket.
Step 4 of 4
Stuff each pita pocket with a handful of lettuce, onion, and red cabbage, then the chicken pieces. Dress with the remaining lemon juice, and some chilli sauce and garlic mayonnaise to taste. Garnish with the tomato slices, cucumber, and a pickled chilli. Serve immediately.
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