Chicken Pitas With Red Coleslaw
|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)|
|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.