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Caesar pitta


 Method 1

Ingredients

1 tsp lemon juice

½ small garlic clove, crushed

1 tbsp fat-free Greek yogurt

1 tbsp lighter mayonnaise

¼ tsp mustard powder

1 brown anchovy, rinsed and finely chopped

½ tbsp grated parmesan

1 small skinless cooked chicken breast, or 80g cooked chicken, shredded

¼ small cucumber, cubed

3 cherry tomatoes, halved

4 Little Gem lettuce leaves, shredded

1 wholemeal pitta bread

STEP 1

Whisk the lemon juice, garlic, yogurt, mayonnaise, mustard powder, anchovy, parmesan and 2-3 tbsp water together with a good grinding of black pepper. Toss in the chicken, cucumber, tomatoes and lettuce, until everything is well coated. Toast the pitta and split, then stuff with the salad and chicken mixture.


Method 2

Ingredients:

- 1 whole wheat pita bread

- 1/4 cup Caesar dressing

- 1/2 cup cooked and shredded chicken

- 1/4 cup cherry tomatoes, halved

- 1/4 cup shredded romaine lettuce

- 2 tablespoons grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Cut the pita bread in half to create two pockets.

3. In a bowl, mix together the Caesar dressing, shredded chicken, cherry tomatoes, romaine lettuce, Parmesan cheese, salt, and pepper.

4. Stuff each pita pocket with the chicken Caesar salad mixture.

5. Place the stuffed pitas on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until the pitas are warm and slightly crispy.

6. Serve hot and enjoy your delicious Caesar pita!



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