• 60g pitta bread Pitta Bread, white
• 120g Chicken Breast Chicken Breast, skinless, grilled
• 15g mayonnaise Mayonnaise, light
• 40g spinach Spinach, raw
• 40g carrots Carrots, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

2. 2

   Warm or toast the pitta.

3. 3

   Spread with the sriracha mayo, then layer the leaves, spinach, carrot and chicken breast.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.