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Cover - Spicy Chicken Pita

Spicy Chicken Pita

20 mins
442 cals per serving
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Donal's Notes

These make for a great casual, easy peasy Summer supper!

Ingredients

wholegrain mustard
wholegrain mustard
balsamic vinegar
balsamic vinegar
olive oil
olive oil
runny honey
runny honey
Tabasco sauce
Tabasco sauce
chicken breasts
chicken breasts
Wholegrain pita bread
Wholegrain pita bread
sea salt
sea salt
ground black pepper
ground black pepper
carrots
carrots
baby gem lettuce
baby gem lettuce
fennel seeds
fennel seeds
extra virgin olive oil
extra virgin olive oil
lemon juice
lemon juice
mayonnaise
mayonnaise
Greek yoghurt
Greek yoghurt

Equipment

Mixing bowl
Mixing bowl
Whisk
Whisk
Chopping board
Chopping board
Cutting knife
Cutting knife
Chopping knife
Chopping knife
Large Plate
Large Plate
Frying pan
Frying pan
Tongs
Tongs

Method

1

Whisk together the olive oil, mustard, vinegar, honey and tabasco in a shallow dish.

2

Cut the chicken breasts into strips.

3

Add the marinade to the chicken and leave to marinate for 30 minutes.

4

Prepare the salad: coarsely grate the carrots and shred the baby gem lettuce.

5

Combine the yoghurt, mayonnaise, fennel seeds, lemon juice and oil in a bowl, and season to taste.

Add the salad and toss with the ingredients.

6

Place a large pan over a high heat and add the chicken and marinade.

Fry, without moving, for a good few minutes before turning over, allowing it to become lovely and sticky.

7

Lightly toast and split the pittas.

Pile the salad and chicken into the pitas and serve.

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