Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



Chicken pita:
4 chicken breasts
1 clove garlic, crushed
Juice & rind of 1 lemon
Salt & freshly ground black pepper to taste
45 ml olive oil
30 ml fresh rosemary, chopped
Oil for frying

1 medium sized cucumber
1 clove garlic, crushed
375 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml fresh mint, chopped
Salt & freshly ground black pepper to taste

500 ml white cabbage, shredded
250 ml red cabbage, shredded
1 carrot, coarsely grated
30 ml fresh parsley, chopped
2 spring onions, chopped
125 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml lemon juice
15 ml sugar
15 ml wholegrain mustard
Salt & freshly ground pepper to taste

To serve:
4 pita breads
1 tomato, chopped
Lettuce, shredded
LANCEWOOD® Cheddar, grated


Chicken pita:
Score the chicken breasts using a sharp knife.

Mix the garlic, juice and rind of the lemon, seasoning, olive oil and rosemary together and pour over the chicken.

Rub into the chicken and leave to stand for 60 minutes.

Brush with a little oil and fry in a griddle pan until golden on both sides. Cut into strips and set aside.

Grate the cucumber coarsely and place in a colander. Squeeze out excess liquid.

Mix the cucumber with the garlic, yoghurt and mint and season to taste.

Mix the cabbage, carrot, parsley and spring onions together.

In a separate bowl, mix the yoghurt, lemon juice, sugar, mustard and seasoning together.

Add to the cabbage mixture and mix until well combined. Season to taste.

To serve:
Add the chicken to the pita bread with cheese, tomatoes, lettuce, tzatziki and coleslaw.

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt