Honey Mustard Pita Pocket

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Ingredients

  • 4 Mission Pita Pocket
  • 1 tbsp wholegrain mustard
  • 1 tbs honey
  • 1 clove garlic, crushed
  • 500g chicken tenderloins, trimmed
  • Olive oil spray
  • 2 tbsp mayonnaise
  • 100g butter lettuce leaves
  • ½ small red onion, finely sliced
  • Shaved parmesan cheese

Instructions

1. Combine mustard, honey and garlic in a large bowl and stir to combine. Add chicken and coat in the marinade.

2. Spray a BBQ plate or char-grill pan liberally with oil. Heat over medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Set aside. Cut chicken on the diagonal into strip.

3. Heat MISSION Pita Pocket bread in a microwave for 40 seconds. Using a serrated knife, cut in half along the perforation and form a pocket in each half.

4. Spread mayonnaise over the MISSION® Pita Pocket breads. Divide the lettuce, onion, shaved parmesan and chicken between breads. Serve immediately.

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Honey Mustard Pita Pocket Preparation Time: Total time: Serves Ingredients: 4 Mission Pita Pocket 1 tbsp wholegrain mustard 1 tbs honey 1 clove garlic, crushed 500g chicken tenderloins, trimmed Olive oil spray 2 tbsp mayonnaise 100g butter lettuce leaves ½ small red onion, finely sliced Shaved parmesan cheese Instructions:

1. Combine mustard, honey and garlic in a large bowl and stir to combine. Add chicken and coat in the marinade.

2. Spray a BBQ plate or char-grill pan liberally with oil. Heat over medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Set aside. Cut chicken on the diagonal into strip.

3. Heat MISSION Pita Pocket bread in a microwave for 40 seconds. Using a serrated knife, cut in half along the perforation and form a pocket in each half.

4. Spread mayonnaise over the MISSION® Pita Pocket breads. Divide the lettuce, onion, shaved parmesan and chicken between breads. Serve immediately.
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