A green bowl holds two folded pitta breads filled with corn and celery. Beside it, there's a glass of orange juice and a selection of fresh vegetables, including cherry tomatoes and carrot sticks.

Chicken & Sweetcorn Pittas

Serving Time icon
Portions : 6
Clock icon
Total Time : 20 mins

Made With

A can of Green Giant Salad Crisp sweetcorn, featuring the Green Giant mascot in a leafy green outfit. The can highlights Naturally Sweet and promotes the product as one of your five a day. Bright colours and a fresh, cheerful design.
Salad Crisp

Ingredients

  • 400g skinless chicken breast
  • 1 tin Green Giant Salad Crisp sweet corn, 150g
  • 200g Greek yogurt
  • 1/2 cucumber, peeled, deseeded and cut into small pieces
  • 3 pitta breads
Equipment
  • Baking tray
  • Mixing bowl
  • Spoon

A simple and delicious way to get more veg into lunchboxes.

Preparation

To cook:
  1. Preheat the oven to 200'C.
  2. Place the chicken breasts on a baking tray and cook in the oven for 15 minutes until cooked through.
  3. Allow to cool and then cut into thin slices.
To assemble:
  1. Drain the sweet corn.
  2. Mix the cucumber with the yogurt, sweet corn and chicken slices.
  3. Cut the pitta breads in half and fill with the chicken and sweet corn mix.