Wholemeal pitta stuffed with chicken goujons & tomato salsa

This recipe makes a delicious lunch, but it's also great for kids too - they love anything they can tackle with their fingers!

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 125g granary breadcrumbs
• 2 tsp paprika
• 1 tsp dried mixed herbs
• 400g chicken breast, cut into strips (skinless)
• 1 medium egg, beaten
• 8 wholemeal pitta breads, toasted
• 8 tbsp fresh tomato salsa
• Salad to serve

What you do:

1. Preheat the oven to 200°C, gas mark 6.
2. Mix together the breadcrumbs, paprika, herbs and seasoning.
3. Dip the chicken first in the egg and then coat in the breadcrumb mixture. Place on a large greased baking tray. Bake for 10-15 minutes or until cooked throughout.
4. Serve in toasted pitta bread with tomato salsa and salad.

Handy cook's tip:

Replace the paprika with mild chilli powder for a hot variation or replace the chicken with white fish such as cod or haddock.

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