CHICKEN AND PICKLED CUCUMBER PITA

250 g chicken breast fillet
1 medium green cucumber
1 tablespoon cider vinegar
2 teaspoons sugar
1 bird's eye chili, seeded, chopped finely
1 teaspoon soy sauce
1 small butter lettuce
4 pocket pitas

Cook chicken on heated oiled griddle (or grill or barbecue) until browned both sides and cooked through; cool. Slice chicken thinly.

Meanwhile, slice cucumber into long, thin strips with a vegetable peeler. Combine cucumber, vinegar, sugar, chili and sauce in medium bowl; stand 10 minutes.