Please feel free to bake your pita bread yourself, the result cannot be compared to anything you can buy. You can find our easy and delicious pita bread recipe: here.

 

Remove the stem from the kale and discard it.

Rinse the kale well and cut the leaves into rough pieces.

Put the kale in a freezer bag and pour oil and salt into the bag. Massage the bag so the oil is distributed on all the kale.

Bake in the oven for 10-15 minutes at 170 degrees Celsius (338 degrees Fahrenheit) fan oven.

The kale should be crunchy and crispy.

 

Cut the chicken fillets into smaller pieces.

Heat butter and oil in a pan and "burn off" curry in the pan for a moment. This enhances the flavor.

Fry the chicken over slightly above medium heat until it is fully cooked but not dry.

 

Rinse and slice the cucumber and finely shred the pointed cabbage.

 

Serve the warm pita bread with chicken, crispy kale, cucumber, and pointed cabbage.

You may also serve a dressing with the pita bread, either a store-bought one or one you mix yourself, such as a combination of mayonnaise, crème fraîche, curry, lemon juice, sugar, and salt and pepper.