Chilli Pieces in Pitta with Coleslaw and Lettuce
One packet of impulse chilli pieces
two pitta pockets
one white (sweet) onion
one medium carrot
mayo of choice
Make the coleslaw:
In a bowl, combine grated carrot, finely chopped white onion and very finely sliced red cabbage. Proportions of each will vary according to taste, but in general I would choose two portions each of cabbage and carrot to one of onion. Mix sufficient mayonnaise with the veg to ensure they clump together when lifted with a spoon.
Heat the chilli chunks in a pan with a little oil over a medium heat, stirring occasionally to ensure they cook evenly, While these are heating, take two pitta pockets and pop into the toaster. When they are cooked, slice carefully (that steam will get you every time!) and while hot, line with coleslaw. Add lettuce (inside the coleslaw so it stays nice and crispy cool) then put the hot chilli chunks into the centre and bite down!