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Greek-style chicken pittas

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Strips of succulent chicken breast marinated in garlic, lemon juice and oregano stuffed into pitta with minted salad and cucumber yogurt.
Serves
2
Prep
15 minutes
Cook
5 minutes
Each 340g serving contains (excludes serving suggestion)
KCal
381
Carbs
34.50g
Fibre
6.40g
Protein
43.10g
Fat
6.40g
Saturates
1.00g
Sugars
4.80g
Salt
1.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
250g chicken breast, sliced into strips
1 tsp dried oregano
Juice half lemon
3 cloves garlic, crushed
good grind black pepper
50g cucumber, finely diced
60g 0% fat Greek-style yogurt
2 fresh tomatoes, sliced
10 fresh mint leaves, torn
80g salad leaves
2 tsp olive oil
2 wholemeal pittas
lemon wedges, to serve
Method
  1. Mix the chicken strips, oregano, lemon juice, garlic and black pepper together and set aside to infuse for 10 minutes.
  2. Meanwhile, in a bowl mix together the cucumber and yogurt. Add tomatoes and mint together and mix with the salad leaves.
  3. Heat the oil in a small pan, add the chicken and mix well to ensure even cooking – it should take around 4 minutes.
  4. Warm the pitta bread in a dry frying pan or toaster and cut in half and open to create pockets. Fill with salad and chicken, squeeze with lemon juice from the wedges and drizzle with the yogurt and cucumber mix.
Chefs tips
  • For a veggie version, use chargrilled slices of aubergine and courgette or falafels.
  • This also works well with strips of pork or turkey.
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