Name: Shredded chicken tabouli pockets
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1/2 cup (85g) burghul; 2/3 cup boiling water; 3/4 cup shredded skinless barbecued chicken; 1 large tomato, finely chopped; 1/2 lebanese cucumber, peeled, finely chopped; 2 green onions (shallots), finely chopped; 1/3 cup chopped flat leaf parsley; 1/4 cup chopped mint; 3 teaspoon olive oil; juice and finely grated rind of 1 small lemon; 1 garlic clove, crushed; 4 pita pockets, cut in half; 1 small avocado, mashed; 1/3 cup (40g) grated tasty cheese

Ingredients

1/2 cup (85g) burghul

2/3 cup boiling water

3/4 cup shredded skinless barbecued chicken

1 large tomato, finely chopped

1/2 lebanese cucumber, peeled, finely chopped

2 green onions (shallots), finely chopped

1/3 cup chopped flat leaf parsley

1/4 cup chopped mint

3 teaspoon olive oil

juice and finely grated rind of 1 small lemon

1 garlic clove, crushed

4 pita pockets, cut in half

1 small avocado, mashed

1/3 cup (40g) grated tasty cheese

Method

1.Heat a medium frying pan on high. Add burghul and cook for 1-2 mins, until lightly toasted. Transfer to a large bowl. Add boiling water. Stand for 30 mins. Drain and return to bowl.

2.Add chicken, tomato, cucumber, onion, parsley, mint, oil, lemon juice and rind, and garlic to burghul. Stir to combine. Season.

3.Spread avocado inside pita pockets. Fill with chicken tabouli mixture and cheese. Serve.

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Ingredients

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