4 wholemeal pita bread pockets
Olive oil spray
1 tsp paprika
1 cup Mexican salsa
4 cups chopped iceberg lettuce
2 cups tinned corn, drained
2 cups tinned black beans or kidney beans, drained & rinsed
1 cup reduced-fat tasty cheese, grated
1 cup coriander, chopped
Preheat oven to 200°C. Spray 1 side of each pita pocket with oil and sprinkle with paprika. Cut each pocket into 8 triangles. Place, in a single layer, on a large baking tray. Bake for 8 to 10 minutes, or until crisp. Transfer to a wire rack to cool.
Layer the ingredients evenly between containers, finishing with the coriander and pita crisps.
For school, pack salad in a clear plastic container with pita chips packed separately to keep them crisp.
- Add our guacamole for an extra special treat.