Time for LUNCH

CRUMBED CHICKEN PITA POCKETS

SERVES 4 PREP AND COOK: 25 MINS

¼ cup olive oil
8 crumbed chicken tenderloins
½ cup whole egg mayonnaise
2 tblsps sweet chilli sauce
1 carrot, peeled, coarsely grated
2 sticks celery, finely chopped
2 cups thinly shredded lettuce
4 white pita pockets, halved

1 The night before, heat oil in a large, non-stick frying pan over a medium heat. Add chicken and cook for about 3 minutes on each side, or until cooked through. Remove and drain on absorbent kitchen paper. Refrigerate, covered.

2 Combine the mayonnaise and sauce in a small bowl. Divide evenly among four small airtight containers. Seal with lids and refrigerate.