Chicken Pitas with Red Coleslaw
Nutrition
Calories: 238 kcalCarbohydrates: 51 gProtein: 17 gFat: 7 gSaturated Fat: 7 gCholesterol: 12 mgSodium: 378 mgFiber: 9 gSugar: 13 gVitamin A: 1.425 IUCalcium: 72 mgIron: 9 mg
Ingredients
- ΒΌ whole red cabbage
- 1 whole red onion finely sliced
- 2 whole radishes thinly sliced
- 1 whole red apple peeled, cored and grated
- 1 tablespoon Fresh lemon juice
- 3 tbsp fat-free fromage frais
- 1 cooked skinless boneless chicken breast, about 6 ounces
- 4 whole large pitas
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Remove the tough central stalk from the cabbage, then finely shred the leaves using a large sharp knife. Place the shredded cabbage in a bowl, Stir in the onion, radishes, apple and lemon juice,
- Stir the fromage frais into the cabbage mixture and season well. Finely slice the cooked chicken breast and stir into the cabbage mixture until well coated in fromage frais.
- Toast the pitas on a grill over low heat, then split them along one edge using a round-bladed knife. Spoon the filling into the pitas, then garnish with the chopped fresh parsley.