Equipment needed:

• Non-stick pan
• Parchment paper
• Rolling pin
• Stainless steel oblong plates for plating or oblong basket lined with parchment paper

Ingredients:

• 300 g all purpose flour
• 1 tsp HG Seaweed Salt
• 1 tsp baking powder
• 3 tbsp vegetable oil
• 120 ml warm water
• 1 beetroot, peeled (soak in the 120 ml water)

• 1/2 cup boiled chicken thigh fillet (cut into strips)
• 1/2 cup julienned carrots
• 1 cup asparagus (blanched, whole thin sticks)
• 1/2 cup julienned seaweed (nori wrapper)

• 1/2 cup grated red apple
• 1/2 cup fresh apple juice
• 1 tbsp HG Honey
• 1/2 cup water
• 1/2 tsp cornstarch
• 1 tbsp vegetable oil
• 3 cloves garlic
• HG Seaweed Salt
• Pepper

• Fresh romaine lettuce leaves

Procedure:

• Make the wrapper, combine all ingredients, knead and let it rest for 10 minutes before dividing into small pieces and cook the mixture in a non-stick pan direct heat, no oil, until it bubbles up.
• Next make the sauce, in small sauce pan, sauté garlic in vegetable oil then simmer all sauce ingredients. Season with seaweed salt and pepper.
• Assemble the filling on the pita. Note: prepare the wrapper ahead of time and put some parchment paper in between (para hindi magdikit dikit).