Chicken and Mushroom Pita
1 pita pocket, wholemeal, ‘light’
1 tablespoon pizza sauce
½ Chicken Breast, diced
¼ onion, sliced
½ tomato, sliced
1 clove garlic
3 small mushrooms, sliced
1 tablespoon light cream cheese
1 teaspoon. dijon mustard
Sprinkle of Oregano
S & P to taste
Preheat oven 200C (400F).
Lay your pita pocket onto an oven tray which has been lined with baking paper.
Spread 1 tbsp. pizza sauce over base.
Heat a small non-stick frypan, spray cooking spray and sauté onions and mushrooms for 5 mins on med heat. Take off heat, place on a plate and set aside.
Spray your pan again and sauté chicken with a sprinkle of oregano, approx 5 mins until cooked. Season with S & P. Take off heat.
In a small bowl place cream cheese mixed with Dijon mustard then spread on the base of pita bread. Lay out tomato slices then chicken, then on top the onion, mushroom mixture.
Bake in oven for 10 minutes.
Enjoy your meal!