Honey Chicken & Currant Crunch
Tea anyone? Developed by the delightfully talented Dr Rachel Edwards-Stuart, this is easy to make and bound to impress.
- RYVITA® Fruit Crunch Currants, Seeds & Oats Crispbread
- 1 pack of cooked chicken slices, cut into small pieces (roughly 160g)
- A handful of basil leaves, torn into small strips
- Juice of half a lemon
- 3 tablespoons of brewed breakfast tea
- 1 tablespoon of honey
Mix together the lemon juice, brewed tea and honey. Add the chicken and basil to the mixture and stir well. Load onto a Fruit Crunch Currants, Seeds & Oats Crispbread and enjoy.