Chicken nugget pittas recipe
Treat the kids to a cheat's dinner with this super easy chicken nugget pittas recipe. Stuff toasted pittas with crispy nuggets, herby garlic cream cheese and plenty of salad for a quick dinner the whole family will love.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 851 calories / serving
Ingredients
- 600g frozen steak-cut oven chips
- 450g pack frozen breaded chicken nuggets
- 100g 50% less fat garlic & herb soft cheese
- 6 large white pittas
- 1 round lettuce, leaves separated and roughly torn
- 1 cucumber portion, quartered lengthways and sliced
Each serving contains
- Energy
- 3575kJ 851.0kcal
- Fat
- 27g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 114.2gProtein 32.5gFibre 11.1g
Method
- Heat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray and cook for 20 mins. Put the chicken nuggets onto another baking tray and cook for 15 mins.
- Meanwhile, put the soft cheese in a bowl. Add 1-2 tbsp hot water and season with pepper. Mix until smooth.
- To serve, toast the pittas. Split them in half width-ways then open each half to make 12 pitta pockets. Spread each pitta pocket with some of the soft cheese and stuff with lettuce leaves and cucumber. Put 2-3 crispy chicken nuggets into each pitta. Drizzle with the remaining soft cheese, and serve three pieces per person, alongside the chips.
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