1 gluten free pitta bread
25g cooked skinless chicken breast
¼ cucumber, cut into chunks
2 tomatoes, sliced
1 handful crisp lettuce
For the dressing
1 tbsp mayo
1 lemon, ½ zest and ½ juice
Remove the zest and juice from the lemon, and simply mix with the mayo.
In a toaster or under a gill, toast the gluten free pitta bread.
Fill the gluten free pitta half with the chicken breast, cucumber, lettuce and tomatoes.
Spoon over the dressing and serve.
Recipe adapted from: Good Food