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Spicy Chicken Pitta Pockets

Prep time: 25mins | Difficulty: easy | Serves: 2

Make these easy harissa-spiced chicken pittas for lunch or a quick dinner.

Tags:

View All dinner family favorites quick and easy snack

Nutritional information per serving (1/2 of recipe)

Fat

9g 

Saturated

1.5g 

Carbohydrate

N/a 

Protein

N/a 

Calories

440kcals 

Ingredients

  • 2 tbsp Greek Style low-fat yogurt
  • 2 tsp harissa paste
  • 1 tbsp olive oil
  • 1 small onion
  • 1 large chicken breast fillet, skin removed and cut into slices
  • 1 red pepper, de-seeded and sliced
  • 100g (1 cup) mushrooms, sliced
  • 2 wholemeal/whole grain pitta breads
  • Salad leaves, washed and dried
  • Two lemon quarters – optional

Method

  1. Toast the pitta breads, when ready they should puff up. Slice along the top edge to form a pocket which you can fill later with the chicken mixture and salad.
  2. Meanwhile, cook the onion gently in the oil for a few minutes until softened.
  3. Add the sliced chicken and cook until brown on all sides
  4. Add the mushrooms and peppers and continue to cook for another 5-10 minutes until the mushrooms are soft and the peppers are softening but still have some crunch.
  5. Stir in the harissa paste, making sure that all the chicken and vegetables are coated. Allow to cool a little.
  6. Now you need to assemble the contents. Start but putting a layer of salad into each pitta followed by the chicken mixture. Finnish with a layer of salad leaves and a drizzle of yogurt.
  7. Serve immediately with lemon quarters
  8. Recipe Tip: You can use the same combination in sandwiches or wraps. Choose wholemeal/whole grain varieties.
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