Chicken, avocado and papaya in pitta bread
4 chicken breast fillets, sliced into strips
2 tbsp olive oil
1 lime, juice and zest of
1 garlic clove, crushed
1 red chilli, seeded, finely sliced
4 pitta breads
Mayonnaise, to serve
For avocado salsa, mix:
2 avocados, peeled, sliced
½ papaya, peeled, seeded, sliced
2 tsp roughly chopped fresh coriander
A dash of lime juice
Salt and pepper, to taste
Place the chicken, olive oil, lime zest and juice, garlic and chilli in a bowl. Season and set aside for 20 mins.
Heat a griddle or a barbecue. Cook the chicken until golden.
Heat the pitta breads on the griddle until warm through. Halve and fill with mayo, chicken strips and avocado salsa. Serve warm.