Jill’s Peri Peri Chicken Pitta

Ingredients

• Moy Park Peri Peri chicken
• Pita bread
• Pineapple

Rainbow Slaw:

• Perinaise (mayo, hot sauce, lime juice)
• ¼ white cabbage
• ¼ red cabbage
• 2 radishes, sliced (same width as a £1 coin)
• Small handful fresh coriander or parsley
• Juice of ½ lemon
• Greek yoghurt, 1 heaped tbsp
• Pinch of salt
• Ground black pepper

Method

1. Put chicken into airfryer for 15 minutes.
2. Make perinaise by adding hot sauce, mayo, juice of a lime to a bowl and mix well.
3. After chopping all ingredients for rainbow slaw, mix together in a bowl and add perinaise.
4. Cut pitta pockets in half and put in slaw chicken and half a charred pineapple ring.