Easy As Peri-Peri Chicken & Cheddar Pitas

Name: Easy As Peri-Peri Chicken & Cheddar Pitas with Corn Cob & Tomato Salad
Total time: 15m
Yield: 2
Ingredients: 1 Corn; 1 Tomato; 1 Cucumber; 320 g Chicken Breast Strips; 1 sachet peri-peri seasoning; 4 Pita Bread; 1 packet Smokey Aioli; 1 packet Mixed Salad Leaves; 1 packet Shredded Cheddar Cheese; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar

with Corn Cob & Tomato Salad

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Calories

679 kcal

Protein

45.8g protein

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Soy
Milk
Soy
Wheat
Gluten
May contain traces of allergens
Sesame

Tender chicken breast strips get seasoned in our smokey peri-peri seasoning, then loaded into warm pitas nestled in with leafy greens, tomato, cucumber and a sprinkling of Cheddar cheese. Finish with a drizzle of our favourite smokey aioli and a side of buttery corn for a delicious, fun-filled meal!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Corn

Tomato

Cucumber

320 g

Chicken Breast Strips

1 sachet

peri-peri seasoning

(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )

Pita Bread

(Contains: Sesame, May contain traces of allergens, Wheat, Gluten; )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 packet

Mixed Salad Leaves

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Calories679 kcal

Energy (kJ)2840 kJ

Fat39.2 g

of which saturates14.2 g

Carbohydrate24.4 g

of which sugars14.2 g

Dietary Fibre4.8 g

Protein45.8 g

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

Cut corn cob in half.
Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
Drain any excess liquid, then add the butter and season with salt and pepper. Cover to keep warm.

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes.
In the last minute of cook time, sprinkle over Peri-Peri seasoning and cook, tossing, until fragrant.

TIP: Chicken is cooked through when it is no longer pink inside.

While chicken is cooking, thinly slice tomato into wedges.
Thinly slice cucumber into half-moons.
In a medium bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season.

Microwave large wraps on a plate in 10 second bursts until warmed through.
Spread large wraps with smokey aioli then fill with salad, chicken and shredded Cheddar cheese.
Fold the bottom of the wrap over the filling, then fold in the sides. Roll tightly from the bottom to form the wrap.
Heat wrap in a sandwich press for 2 minutes, until toasted and warmed through.
Cut wrap in half and serve with buttered corn cob. Enjoy!