Chicken Pitta | Recipe
Chicken Pitta | Recipe
Cooking Time:
30 min
Difficulty:
Easy
Persons
-
2 tbsp
-
500 gchicken breast
-
4pitta breads
-
1 tbspolive oil
-
1small pointed cabbage
-
1cucumber
-
1red onion
-
100 gfeta cheese
-
100 gGreek yoghurt
-
4 tbsplemon juice
-
2 clovesgarlic
-
salt, pepper
1
Remove the woody stem from the pointed cabbage and grate the rest.
2
Season the grated cabbage with salt and add 2 tbsp lemon juice. Massage everything together with clean hands, then set aside.
3
Cut the chicken breast into bite-sized pieces.
4
Place the chicken pieces in a bowl and mix with the Chicken Seasoning and olive oil. Mix everything well.
5
Heat a frying pan over a medium heat and fry the chicken pieces for 8–10 minutes until cooked through and golden brown. Stir occasionally.
6
Wash and finely dice the cucumber.
7
Peel the red onion and slice thinly.
8
Cut the feta cheese into small cubes.
9
Put the yoghurt into a small bowl. Mince the garlic and add to the yoghurt, along with 2 tbsp lemon juice. Mix everything well and season with salt and pepper.
10
Warm the pitta breads briefly in the oven or in a pan, then slice open.
11
Fill the warm pitta breads with the chicken.
12
Drain off the juices from the cabbage slaw.
13
Divide the diced cucumber, slaw, red onion and feta cheese evenly between the pitta breads.
14
Spoon a dollop of the garlicky yoghurt over the filling and garnish with a few leaves of fresh mint, if desired.
Method
1
Remove the woody stem from the pointed cabbage and grate the rest.
2
Season the grated cabbage with salt and add 2 tbsp lemon juice. Massage everything together with clean hands, then set aside.
3
Cut the chicken breast into bite-sized pieces.
4
Place the chicken pieces in a bowl and mix with the Chicken Seasoning and olive oil. Mix everything well.
5
Heat a frying pan over a medium heat and fry the chicken pieces for 8–10 minutes until cooked through and golden brown. Stir occasionally.
6
Wash and finely dice the cucumber.
7
Peel the red onion and slice thinly.
8
Cut the feta cheese into small cubes.
9
Put the yoghurt into a small bowl. Mince the garlic and add to the yoghurt, along with 2 tbsp lemon juice. Mix everything well and season with salt and pepper.
10
Warm the pitta breads briefly in the oven or in a pan, then slice open.
11
Fill the warm pitta breads with the chicken.
12
Drain off the juices from the cabbage slaw.
13
Divide the diced cucumber, slaw, red onion and feta cheese evenly between the pitta breads.
14
Spoon a dollop of the garlicky yoghurt over the filling and garnish with a few leaves of fresh mint, if desired.
Chicken pitta recipe
Fill a warm pitta with pan-fried chicken and salad and top with a gloriously garlicky yoghurt dressing. Our Chicken Seasoning is the perfect spice blend for marinating chicken breast – just add a spoonful or two to some olive oil for fabulous flavour, all made from natural ingredients. This chicken pitta is the perfect back-to-school packed lunch come September – prep the individual components on a Sunday and store in the fridge for easy assembly on busy mornings.
More sandwich recipes
Our sandwich recipe collection is a great place to find inspiration for packed lunches and quick bites between meetings. Try making a batch of bruschetta in a jar to serve with a baguette, or maybe make another type of chicken pitta – this tasty shawarma!
Ingredients
Persons
-
2 tbsp
-
500 gchicken breast
-
4pitta breads
-
1 tbspolive oil
-
1small pointed cabbage
-
1cucumber
-
1red onion
-
100 gfeta cheese
-
100 gGreek yoghurt
-
4 tbsplemon juice
-
2 clovesgarlic
-
salt, pepper
