Mustard Chicken Filled Pitta Pockets

Serves: 4

Time: 15 min prep + 5 min cook

Ingredients

4 pitta pocket breads

500g diced chicken breast

1/2 cup mayo

1/2 cup light sour cream

1 1/2 Tbl seeded mustard

6 spring onion

1 red capsicum

corn kernels

1 tsp sesame oil

1/4 cup fresh mint or 1 Tbl mint sauce

1 Tbl lemon juice (half a lemon?)

1 Tbl soy sauce

4 lettuce leaves

Dice chicken. Dice any veg. Drain corn.
Mix mayo, cream, mustard, spring onions, capsicum, corn, mint, lemon juice, sesame oil in a bowl.
Cook up chicken, and add to bowl after draining.
Heat up pitta pockets for ~30 seconds in microwave.
Add in lettuce and spoon in chicken mixture.

Should work well with as a yiros too. Celerey should work as a capsicum substitute.

Original: Womans weekly menu planner No. Series 3. p6