Caesar pitta
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Caesar pitta

By Anna Glover

Pack a pitta with chicken, salad and homemade Caesar dressing for an easy lunch. It takes just 10 minutes from prep to plate and it's healthy too

  • Prep:10 mins
    No cook
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 461
  • fat 17g
  • saturates 3g
  • carbs 34g
  • sugars 7g
  • fibre 6g
  • protein 40g
  • salt 1.2g

Ingredients

  • 1 tsp lemon juice
  • ½ small garlic clove, crushed
  • 1 tbsp fat-free Greek yogurt
  • 1 tbsp lighter mayonnaise
  • ¼ tsp mustard powder
  • 1 brown anchovy, rinsed and finely chopped
  • ½ tbsp grated parmesan
  • 1 small skinless cooked chicken breast, or 80g cooked chicken, shredded
  • ¼ small cucumber, cubed
  • 3 cherry tomatoes, halved
  • 4 Little Gem lettuce leaves, shredded
  • 1 wholemeal pitta bread

Tip

Try leftover turkey

This works well with leftover roast turkey at Christmas, too.

Method

  1. Whisk the lemon juice, garlic, yogurt, mayonnaise, mustard powder, anchovy, parmesan and 2-3 tbsp water together with a good grinding of black pepper. Toss in the chicken, cucumber, tomatoes and lettuce, until everything is well coated. Toast the pitta and split, then stuff with the salad and chicken mixture.

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