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Ham and fresh coleslaw pittas recipe

Ham and coleslaw pittas finished off with slices of cucumber and served with halved cherry tomatoes

Prep time
15 mins

Cooking time
3 mins

Super easy


  • 150g firm white cabbage, finely shredded
  • 1 carrot, grated
  • 2 spring onions, finely chopped
  • 2 tbsp low-fat natural yoghurt
  • 4 wholemeal pitta breads
  • 4 slices lean roast ham
  • 1 pinch ground black pepper
  • 2 handfuls cherry tomatoes
  • 1/4 cucumber, sliced

Add a seasonal twist

Some peeled and grated beetroot makes a great seasonal addition to the coleslaw!

Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 920kJ / 220kcal
  • 15g protein
  • 35g carbohydrate of which 8g sugars
  • 2g fat of which 0.7g saturates
  • 2.5g fibre
  • 471mg sodium equivalent to 1.1g salt


Mix together the cabbage, carrot and spring onions. Add the yoghurt and stir together. Season with black pepper.


Warm the pittas in a toaster or under the grill. Split them open and stuff each one with a slice of ham and the coleslaw.

For a vegetarian version, omit the ham and add 40g reduced-fat hard cheese to the coleslaw, either grated or cut into tiny cubes.


Serve each pitta with cherry tomatoes and cucumber.

Another time, use skinless roast turkey or chicken instead of ham.