0:10 Prep - 0:20 Cook - 1 Servings
Ingredients:
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2 Whole wheat Pita Breads
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200g Grilled Chicken thighs
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Courgette
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Pumpkin/ squash
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Tomato
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Light Cheddar/ mozzarella cheese
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Tzatziki
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Method:
1 Chop chicken thighs into small cubes & leave to the side. Slice courgette, pumpkin & tomato into thin slices & coat courgette & pumpkin with oil & seasoning.
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2 Lightly oil a griddle pan (a flat pan can also be used) & heat over a high heat. Place the courgette & pumpkin flat onto the griddle pan & leave until char lines appear then flip over & do the same on the other side.
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3 Splash a small amount of water onto the pita breads so they stay soft & toast them until they start to separate & inflate. Cut through each pita half way so they open out like a pocket.
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4 Put half of the chicken, courgette, pumpkin & tomato into one pita, making sure they are evenly spread. Sprinkle cheese into the remaining space covering the other ingredients & sandwich them with a firm push to keep the pitas flat.
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5 Over a medium heat, place the pitas back into the griddle pan* with the side of the pita with the cheese facing down. Heat until the cheese has started melting then flip over & heat for a further 3-4 minutes.
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6 Allow to cool for a minute & Serve with the Tzatziki inside or as a dipping sauce
*a normal pan can also be used