Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): 2 ½ tablespoons of the filling with 1 mini pitta (18g)

Young child (age 5-9): 5 tablespoons of the filling with 1½ mini pittas

Older child (age 10-13): 7 ½ tablespoons of the filling in 2 mini pittas

Teenagers (14+): Adult portions

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Pitta bread is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

Despite the use of some high-potassium ingredients, such as tomato and avocado, this recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the chicken and feta, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in protein and suitable for those advised to eat more protein, such as those having dialysis.

For those needing to increase the energy in their meals add butter to the pittas.

Use gluten-free pittas.

Avocados and fresh herbs can be expensive ingredients and are therefore optional to keep costs down.

If you store the bread and filling elements separately in the fridge, they will keep for a couple of days.

*Cook the chicken from fresh before using in the recipe, or use leftover chicken roasted at home the night before. Ready-cooked chicken bought from supermarkets will often contain phosphate additives, so preferably use fresh options.