Pitta pockets


  • 2 eggs
  • 4 spring onions
  • 1/4 cucumber
  • 200 g tinned tuna (drained) – or why not use leftover turkey?
  • 100 g tinned sweetcorn (drained)
  • 2 tbsp mayonnaise
  • 1 tbsp mild vinegar (optional)
  • Salt and pepper
  • Iceberg lettuce
  • 4 large pittas

How to make it

  1. Put the eggs in the saucepan of cold water and bring to  the boil. Reduce the heat and simmer for about ten minutes, then the drain water and put the eggs to one side.
  2. Chop the spring onions finely and the cucumber into small pieces. Mix with the tuna (or turkey), sweetcorn, mayonnaise and vinegar (if using), and season with salt and pepper.
  3. Tap the eggs on a hard surface and carefully peel off the shells, then chop them into pieces. Slice the lettuce into strips, and both to the bowl and mix everything together well.
  4. Warm the pittas in the oven, or toast them. Cut them in half and carefully fill with the mixture.

If you’d like to find out about more recipes like this, check out our Make and Do Cookbook!

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