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Chicken and Pickled Cucumber Pita

 
 

 
 
250 g chicken breast fillet
1 medium green cucumber
1 tablespoon cider vinegar
2 teaspoons sugar
1 bird's eye chilli, seeded, chopped finely
1 teaspoon soy sauce
1 small butter lettuce
4 pocket pitas

Cook chicken on heated oiled griddle (or grill or barbecue) until browned both sides and cooked through; cool. Slice chicken thinly.

Meanwhile, slice cucumber into long, thin strips with a vegetable peeler. Combine cucumber, vinegar, sugar, chilli and sauce in medium bowl; stand 10 minutes.

Serve chicken, pickled cucumber and lettuce in pitas.

Serves 4.

 





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