Recipe: Pitta roll-ups with chicken and coleslaw
Take the pain out of back-to-school time with these healthy treats, using Golden Cow butter, from chef Paula McIntyre.
What you'll need
4 white pittas
25g Golden Cow butter
2 chicken breasts
2 tsp olive oil
½ small red cabbage,|finely shredded
½ small white cabbage, finely shredded
1 carrot, peeled and coarsely grated
2 scallions, chopped
2 tbsp mayonnaise
2 tbsp sour cream
Brush the chicken with the oil and season.
Heat a griddle pan until hot and cook the chicken for five minutes each side.
Rest to cool.
Mix the cabbages, carrot, scallions, sour cream and mayonnaise together.
Toast the pittas and open up.
Spread with the Golden Cow butter when warm.
Slice the chicken and divide among pittas, top with the coleslaw and roll up.
Slice and serve.