Cajun Chicken Pittas with sweet corn salsa

Serves 4
Prep Time: 10 mins
Cooking Time: 10 mins


For the Chicken
2 230 gram packs chicken fillets
2 tsp. Cajun spice
2 tsp. olive oil
salt and pepper

For the salsa
1 198 gram tin sweet corn, drained
1 clove garlic, crushed
1 pack vine tomatoes, chopped
1 red onion, diced
2 tsp. honey
2 tsp. olive oil
1/4 cucumber, diced
2 tsp. Cajun hot sauce

To serve
4 pitta breads
1 little gem lettuce, shredded
4 tsp. sour cream
2 tsp. chopped chives


Warm a griddle pan, grill or barbecue to a moderate heat.

Place the chicken fillets in a bowl with the olive oil and stir well to coat, add the Cajun spice and stir well again. Season with salt and pepper.

Place the chicken on to cook. Try not to move it so you get a scoring effect on the surface.

To make the salsa warm a heavy based pan over a very high heat. Add the sweet corn to the dry pan and allow it to colour, stirring occasionally until lightly browned.

Add the garlic and cook for one minute, then add the tomatoes and red onion.

Allow to boil for a minute then reduce the heat and add the hot sauce, honey and oil. Stir well, season and allow to cool, then add the cucumber.

Turn the chicken over to finish cooking from the other side.

To serve, warm the pitta breads and cut them open. Fill the pitta with shredded lettuce and chicken, then top with salsa. Mix the chives with the sour cream and serve a dollop on top of each pitta.