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
- Season chicken with marinade for 10 minutes.
- Heat saucepan with a little oil and pan-fry marinated chicken for 8-10 minutes or until cooked through. Remove and set aside.
- Add in the rest of the ingredients and seasoning. Stir-fry well to combine. Dish out and set aside.
- Grill pita bread in preheated oven at 180°C for 1-2 minutes, then slice into halves.
- 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.
