Instructions
1
In a bowl, mix together the cayenne pepper, olive oil, and a quarter of the lemon juice. Add the chicken strips, and leave to marinate in the refrigerator for 1 hour.
2
Heat the grill until hot. Arrange the chicken strips in a shallow baking tin, and cook under the hot grill for about 10 minutes, turning occasionally.
3
Lightly toast the pitta breads, and cut open along one edge to form a pocket.
4
Stuff each pitta pocket with a handful of lettuce, onion, and red cabbage, then the chicken pieces. Dress with the remaining lemon juice, and some chilli sauce and garlic mayonnaise to taste. Garnish with the tomato slices, cucumber, and a pickled chilli. Serve immediately.
Ingredients
- 1 tsp cayenne pepper
- 1 tbsp olive oil
- 1 lemon, juiced
- 4 skinless chicken breast fillets, cut into fine strips
- 4 pitta breads
- 1 crispy lettuce, such as Cos or Little Gem, shredded
- 2 onions, sliced
- ¼ red cabbage, shredded
- 1 drizzle hot chilli sauce, to taste
- 1 dollop garlic mayonnaise, to taste
- 1 ripe tomato, sliced
- ¼ cucumber, sliced
- 4 whole pickled green chillies
Serves 4
Total time required 
- Preparation time:
- Cooking time:
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