Jay Strickland Chicken Sausage & Onion Pitta

1. Cook the chicken sausages as directed on the packet.

2. In a non-stick pan, fry the onions until they become translucent (or if you would like them more crispy, cook for longer), and set aside.

3. When the chicken sausages are cooked, warm the flatbread in the toaster.

4. Whilst the flatbreads are being warmed, mix together the greek yog and mustard.

5. Lay the flatbreads on a chopping board, spread the yog and mustard.

6. Add the onions on top of the yog & mustard, followed by 2 chicken sausages per flatbread.

7. Add your salad greens and season to taste.