[Superquick] Cheesy Double BBQ Chicken Pita Pockets & Corn Cob

• Meanwhile, cut chicken breast into thin strips. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips and Aussie spice blend tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove pan from heat and add BBQ sauce and a splash of water, tossing until combined. Season with to taste.

• Microwave pita bread on a plate for 1 minute, until warmed through. Halve pita bread and fill with BBQ chicken and Cheddar cheese. • Heat pita bread in a sandwich press for 2-3 minutes, until cheese is melted. • While pita pockets are toasting, thinly slice cucumber into rounds. • In a medium bowl, combine cucumber, mixed salad leaves, a drizzle of olive oil and vinegar. Season with salt and pepper.