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Chicken Pitas With Red Coleslaw

Healthycooking's picture
  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)

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
Main Dish
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 364 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 19.1 mg6.4%

Sodium 674.7 mg28.1%

Total Carbohydrates 62 g20.7%

Dietary Fiber 6 g24%

Sugars 11.3 g

Protein 16 g32.3%

Vitamin A 37.4% Vitamin C 159.2%

Calcium 14% Iron 15.5%

*Based on a 2000 Calorie diet

Chicken Pitas With Red Coleslaw Recipe