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Chicken & Sweetcorn Pittas
Servings : 6
Clock icon
Total Time : 20 mins
Made With
Salad Crisp
Ingredients
400g skinless chicken breast
1 tin Green Giant Salad Crisp sweet corn, 150g
200g Greek yogurt
1/2 cucumber, peeled, deseeded and cut into small pieces
3 pitta breads
Equipment
Baking tray
Mixing bowl
Spoon
A simple and delicious way to get more veg into lunchboxes.
Instructions
To cook:
Preheat the oven to 200'C.
Place the chicken breasts on a baking tray and cook in the oven for 15 minutes until cooked through.
Allow to cool and then cut into thin slices.
To assemble:
Drain the sweet corn.
Mix the cucumber with the yogurt, sweet corn and chicken slices.
Cut the pitta breads in half and fill with the chicken and sweet corn mix.
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