Summer Prawn Pita Pockets

Ingredients

• 2 Mission Plain Pita Pockets, warmed and divided in half

• For the seafood sauce:

• ¼ cup mayonnaise

• ¼ cup BBQ sauce or ketchup

• For the filling:

• 16 large king prawns, cooked and peeled

• 1 small cucumber, cut into thin slices

• 1 cup iceberg lettuce, roughly chopped

• 1 tbsp chives, finely sliced

• 2-4 lemon wedges, to serve

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Mission Plain Pita Pockets

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Instructions

• Step 1

  Make the seafood sauce by stirring together the mayonnaise and BBQ sauce or ketchup

• Step 2

  Heat the Mission Plain Pita Pocket according to packet instructions and cut along the pre-cut line.

• Step 3

  Gently open each half of the pita pocket and fill with shredded lettuce, cucumber and a generous helping of peeled prawns. Drizzle with seafood sauce and garnish with a sprinkling of chives. Serve with fresh lemon wedges.