Pack a pukka picnic

6 x boneless, skinless chicken breasts
4 tbsp flour
1 tsp cayenne
1 tsp salt
3-4 tbsp oil for frying
6 pitta breads
mayonnaise mixed with a bit of Dijon mustard to make French mayonnaise
lettuce and sliced tomatoes

1. Cut each chicken breast into 4 strips.
2. Mix the flour with the cayenne and salt in a small bowl and coat the chicken with the mixture.
3. Heat the oil in a frying pan and when hot, fry the chicken for 2-3 minutes each side or until done. You may need to do this in several batches, setting aside each batch to drain on kitchen paper. This can be done a day or two before the picnic and stored in the fridge.
4. To assemble, cut the pitta breads through the middle and pop into the toaster until just softened. Use a sharp knife to carefully split open the 'pocket'.
5. Spread the inside with a dollop of the French mayonnaise and stuff with the chicken, lettuce and tomato slices.
6. Wrap individually in baking paper.