Stuffed Pita Breads – low Fodmap and gluten-free
  • Leftover ragu sauce - see recipe HERE
  • Gluten-free pita breads
  • ⅓ cabbage, sliced finely
  • 1 carrot, grated
  • 1 red chill, finely sliced
  • ½ stalk of celery, sliced finely
  • Mayonnaise (if you buy it, check the ingredients)
  • 2 tomatoes
  • Cheddar cheese
  1. Slice open the pita breads and place slices of cheese and tomato inside.
  2. Heat the ragu sauce and spoon it in using a slotted spoon to drain the liquid.
  3. Combine the cabbage, carrot, chilli, celery and mayonnaise and mix.
  4. Spoon the coleslaw mixture into the pita breads.
  5. Place in an ovenproof dish and heat through to melt the cheese in a moderate oven.
Recipe by The Low Fodmap Diet at