Buffalo Glazed Chicken & Bacon Pita

• Meanwhile, thinly slice apple into wedges. • Roughly chop bacon. • Slice chicken breast into 1cm-thick strips. • In a large bowl, combine the plain flour, All-American spice blend and a generous pinch of salt. Add chicken strips, turning to coat. • In a small bowl, combine sriracha and BBQ sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken strips and bacon, tossing occasionally, until golden and cooked through, 4-5 minutes. • Remove from heat and add BBQ sauce mixture, turning to coat. TIP: Chicken is cooked through when it’s no longer pink inside.

• While chicken is cooking, in a medium bowl, combine apple, spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Season to taste.

• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through. • In a second small bowl, combine the mayonnaise and ranch dressing.