• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 3 pieces pita bread
  • Assorted lettuce, torn into pieces
  • 1/4 cup sour cream
  • Mayonnaise and chilli sauce, if preferred
  • 150g chicken fillet, thinly sliced
  • 55g shelled prawns, diced
  • 1 tbsp Worcestershire sauce
  • 1 ½ tbsp tomato sauce
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 tbsp honey
  • 1 tbsp wine (optional)
  • 50g carrots, diced
  • 35g green capsicum, coarsely chopped
  • 50g onion, diced
  • 40g button mushrooms, sliced
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • Dash of pepper
  • 1/4 tsp sugar
  • 1/2 tsp chicken stock granules
  • 2 tbsp water
  • 1/2 tsp corn flour

Instructions

  1. Season chicken with marinade for 10 minutes.
  2. Heat saucepan with a little oil and pan-fry marinated chicken for 8–10 minutes or until cooked through. Remove and set aside.
  3. Add in the rest of the ingredients and seasoning. Stir-fry well to combine. Dish out and set aside.
  4. Grill pita bread in preheated oven at 180°C for 1–2 minutes, then slice into halves.
  5. Open up pita parcel and fill with lettuce and 1–2 tablespoons filling ingredients. Drizzle sour cream, mayonnaise or chilli sauce over and serve immediately.

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