Wholemeal Pitta Pocket Brekkie Recipes

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

WHOLEMEAL PITTA POCKET BREKKIE

Steps:

• In a bowl whisk together eggs, egg whites, milk, spinach, tomatoes, spring onions, then season with some salt and pepper to taste.
• Heat the oil in a pan over a medium heat and pour egg mixture into a non-stick pan.
• Stir the eggs while they are cooking and after a minute stir in the feta cheese. Continue stirring until the eggs firm up.
• Place the pitta bread into a toaster, just to warm them up, usually 1 minute is enough.
• Split your eggs in in half. Place each half in a pita pocket and serve immediately.

PITTA POCKETS

Steps:

• Halve the pitta bread into 2 pockets and toast until opened. Slather the inside of each with hummus. Stuff with salad, drizzle with olive oil and tuck in.

CHICKEN PITTA POCKETS WITH HUMMUS DRIZZLE

Steps:

• Mix together the shredded chicken breast, cucumber strips, grated carrot and a handful of cress. Set to one side. Mix together the hummus with the natural or Greek yogurt. Lightly toast the wholemeal pitta breads, cut in half and split open. Stuff the chicken mixture into pitta pockets and top each with the hummus drizzle.

PITTA POCKET

Steps:

• Fill the pitta half with the chicken breast, cucumber and cherry tomatoes.