DIY Smoked Chicken and Chorizo Pita

When you are really pressed for time a DIY lunchbox is the way to go. All you need to do is prepare and assemble different components in the lunch box. Its also a lovely way to keep your loved ones involved.


Prep: 5-10 minutes


50g smoked chicken, sliced

50g chorizo sausage, sliced

Some cucumber ribbons (I used about 10 ribbons)

1 medium tomato, sliced

Two pitta breads

2 Tbs caramelised balsamic onion (see recipe below)

a spicy sauce of you choice – I used left over periperi


Pack everything individually in a lunch box for you or your loved ones to assemble during lunch time.


How to make the Caramelised Balsamic onion

1 onion, sliced into rings

2 Tbs Olive oil

100ml water

100ml balsamic vinegar

30ml brown sugar


Heat a saucepan on high heat, add the olive oil and the onion.

Sautee the onion for 3 minutes.

Reduce the heat, then add water and cook for 5 minutes, until the water is almost fully evaporated.

add the balsamic vinegar and sugar, stir until sugar is dissolved.

Cook uncovered until the liquids are almost absorbed and slightly thicker.

Remove from heat and store in an airtight jar.

This can be used as a relish, meal accompaniment or for gourmet hot dogs – watch out for the recipe next week. More can be kept in a jar by bulking up the ingredients.


To make cucumber ribbons, use a vegetable peeler to carefully shave long strips of cucumber and then place them in icy water for a few minutes. These create a beautiful presentation when used in platters, sandwiches and salads.

Enjoy packing your own lunch or for a loved one

Individually wrapped Prawns with PeriPeri Mayonnaise

So Hubby went back to work on Tuesday and we both decided prior to this day that He will be taking a lunch box to work ‘which would be the first’. Being the foodie that I am – I took on this project with so much enthusiasm and went full speed to the shops to get everything needed for the long awaited lunch boxes.

Today the first lunch box went out –  Individually wrapped Prawns with Avocado & PeriPeri Mayonnaise.


Preparation time: 10 minutes

Served 1 – 2


– 100g fully cooked frozen medium prawns – with tails removed and defrosted overnight

– Handful crisp lettuce, washed and ready to use

– 30g red sweet pepper, cut into strips

– 30g yellow sweet pepper, cut into strips

– 2 Tbs Mayonnaise

– 1 Tbs good Peri Peri Sauce

– 1 Half ripe Avocado, sliced (I prefer Hass avos)

– 2 Tortilla wraps

– Squeeze of lemon juice – optional


Warm the wraps according to packaging instructions.

Coat the avocado with lemon juice and set aside – prevents discolouration.

Mix the Mayonnaise with PeriPeri sauce.

Layer lettuce, avocado, sweet peppers, prawns and Mayonnaise on the wrap.

Carefully enclose the filling inside the tortilla wrap and secure with a food grade wrapping paper and tie with a ribbon – or a cocktail stick can be used to secure the wraps.

Make sure these are packaged in a cooler lunch box.


If you coat the avocado with lemon juice, avoid direct contact with the prawns when layering as this might cook the prawns further.


Watch out for more Lunch Ideas!

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