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Preparation time
25 minutes
Total time:
35 minutes
Serves
6
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Ingredients
Coleslaw
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2 cups (170 g) thinly sliced green cabbage
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2 green onions, finely chopped
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3 tbsp (45 ml) mayonnaise
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2 tbsp chopped basil
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Salt and pepper
Pitas
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2 boneless, skinless chicken breast halves, sliced into cutlets
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1 tbsp (15 ml) olive oil
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2 tsp curry powder
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6 pitas, about 7 inches (18 cm) in diameter
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3/4 cup (180 ml) spicy or chipotle hummus
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1 mango, peeled and thinly sliced
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Directions
Coleslaw
- In a bowl, combine all the ingredients. Season with salt and pepper. Keep in the refrigerator while preparing the pitas.
Pitas
- Preheat the grill, setting the burners to high. Oil the grate.
- In another bowl, combine the chicken, oil and curry powder. Season with salt and pepper. Grill the cutlets for 2 minutes on each side or until cooked through. Let rest on a cutting board for 5 minutes, then thinly slice.
- On a work surface, split the pitas in half to obtain 12 discs. For each sandwich, overlap 2 discs halfway and spread with hummus. Layer with the coleslaw, mango and chicken. Tightly roll the pitas.
- Arrange the pita rolls on the grill, side by side and seam side down. Heat for 1 ½ minutes on each side.
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