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

Low FODMAP Recipe and Gluten Free Recipe - Lemon mayo chicken pitta pocket
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*We recommend the help  of a registered dietician