Chicken and Celery Pockets




Ingredients:

4 pitta breads
1 cooked chicken portion
1 tablespoon bio natural yoghurt
1 tablespoon low-fat mayonnaise
1/4 - 1/2 teaspoon English mustard
1 stick celery, finely chopped
A little lemon juice
Some salad leaves

Method:
  • Chop chicken into small pieces
  • In a bowl, mix together chicken, celery, lemon juice, yoghurt, mayonnaise and mustard
  • Warm pitta breads and cut open
  • Fill with salad leaves and top with chicken mixture
Serves four.

Warning: As with all cooking activities, adult supervision is necessary.
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