INGREDIENTS
- 2 cups thinly sliced green cabbage
- 2 finely chopped green onions
- 3 tbsp of mayonnaise
- 2 tbsp chopped basil
- 2 boneless, skinless thin cutlets chicken breast
- 1 tbsp olive oil
- 2 tsp of curry powder
- 6 pitas
- 3/4 cups spicy or chipotle hummus
- 1 hinly sliced, peeled mango
METHOD
Coleslaw
1. In a bowl, combine all the ingredients. Season with salt and pepper. Keep in the refrigerator while preparing the pitas. Pitas
2 Preheat the grill, setting the burners to medium-high.
Oil the grate.
3 In another bowl, combine the chicken, oil and curry powder. Season with salt and pepper. Grill the cutlets for 2 minutes on each side or until cooked through. Let rest on a cutting board for 5 minutes, then thinly slice.
4 On a work surface, split the pitas in half to obtain 12 discs. Slightly overlap two pita halves and spread with hummus. Layer with the coleslaw, mango and chicken. Tightly roll the pitas.
5 Arrange the pita rolls, side by side and seam side down, on the grill and heat for 1 minutes on each side grilled.
