Stuffed Pita Breads – low Fodmap and gluten-free
Author: Suzanne Perazzini
- Leftover ragu sauce - see recipe HERE
- Gluten-free pita breads
- ⅓ cabbage, sliced finely
- 1 carrot, grated
- 1 red chill, finely sliced
- ½ stalk of celery, sliced finely
- Mayonnaise (if you buy it, check the ingredients)
- 2 tomatoes
- Cheddar cheese
- Slice open the pita breads and place slices of cheese and tomato inside.
- Heat the ragu sauce and spoon it in using a slotted spoon to drain the liquid.
- Combine the cabbage, carrot, chilli, celery and mayonnaise and mix.
- Spoon the coleslaw mixture into the pita breads.
- Place in an ovenproof dish and heat through to melt the cheese in a moderate oven.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/stuffed-pita-breads-low-fodmap-and-gluten-free/
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