Shredded Chicken and Sweetcorn Pittas

Name: Shredded Chicken and Sweetcorn Pittas
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Greek
Ingredients: 2 Warburtons Gluten Free Brown Pitta Breads; ½ small green pepper, thinly sliced; 1 large cooked chicken breast, shredded (or 2 handfuls of any leftover roast chicken); 2tbs sweetcorn (either from a tin, or defrost frozen sweetcorn, no need to heat); 2-3tbs salsa *; Few jalapenos form a jar (optional) *

A great way to use up leftover roast chicken or buy some cooked and ready to eat

Credited to: Warburtons

Kcal:

Serves 2

5 mins prep

Ingredients

2 Warburtons Gluten Free Brown Pitta Breads
½ small green pepper, thinly sliced
1 large cooked chicken breast, shredded (or 2 handfuls of any leftover roast chicken)
2tbs sweetcorn (either from a tin, or defrost frozen sweetcorn, no need to heat)
2-3tbs salsa *
Few jalapenos form a jar (optional) *

Notes: * Check Coeliac UK's Food and Drink Information for suitable products

Method

Warm the pittas slightly in the oven or airfryer if you like, just for a minute
Cut the pittas in half widthways (across the narrowest side) and carefully open up the pockets
Add a few slices of green pepper to each half
Stuff with the shredded chicken and sweetcorn then spoon over some salsa. Add a few jalapenos too if you like!