BBQ chicken and pita bread

BBQ chicken and pita bread

Serves 4 Serves 4
Ready in 20 min. Ready in 20 min.


  • 4 pcs pita bread
  • 300 g chicken breast, skinned
  • 8 slices of Emborg Havarti Cheese
  • 1 yellow onion
  • 1 garlic clove
  • 1 red banana chili
  • 1 tsp minced ginger
  • 2 tbsp canola oil
  • 3 tbsp Barbeque sauce
  • 1 tbsp Worchestershire sauce
  • ¼ cup chicken stock low sodium
  • ½ cup washed cherry tomatoes
  • 1 cup loosely packed green Coral lettuce leaves

Cut the chicken breast in medium-size cubes. Chop the onion. Mince the garlic. Deseed the chili and chop it finely. Cut the tomatoes in half. Cut the Havarti into strips.

Using a toaster or an oven heat the pita breads according to the packet instructions and keep covered with a cloth until ready to serve.

In a medium warm skillet with canola oil sauté the onion, garlic, ginger and chili until onion is soft and clear.

Increase the heat and add the chicken pieces. Let them sear a little and add the BBQ and Worchestershire sauces. Stir one more minute and add the chicken stock.

Reduce heat to low and simmer just a few more minutes until chicken is tender.

Pour in a large heat resistant bowl and add the remaining ingredients to it.

Let cool a little and then mix.

Stuff the pita bread with the Havarti strips, and a little lettuce then the warm chicken mixture and serve.