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Chicken Pitas With Red Coleslaw

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Ingredients
  Red cabbage 1⁄4 , finely shredded
  Red onion 1 Small, finely sliced
  Radishes 2 , thinly sliced
  Red apple 1 , peeled, cored and grated
  Lemon juice 15 Milliliter (1 Tablespoon)
  Low fat fromage frais 45 Milliliter (3 Tablespoon)
  Cooked chicken breast 6 Ounce (Without Skin, About 175 Gram)
  Pitas 4 Large (Or 8 Small Ones)
  Salt To Taste
  Black pepper To Taste
  Chopped parsley 1 Teaspoon (Fresh, For Garnishing)
Directions

1. Remove the tough central spine from the cabbage leaves, then finely shred the leaves using a large sharp knife. Place the shredded cabbage in a bowl and stir in the onion, radishes, apple and lemon juice.
2. Stir the fromage frais into the shredded cabbage mixture and season well with salt and pepper. Thinly slice the cooked chicken breast and stir into the shredded cabbage mixture until well coated in fromage frais.
3. Warm the pittas under a hot grill, then split them along one edge using a round-bladed knife. Spoon the filling into the pittas, then garnish with chopped fresh parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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