Make yourself this Chicken Pita for lunch, dinner or any-time.
4 chicken fillets (600g), washed & cubed
1/2 teaspoon Portuguese chicken spice
1/2 teaspoon Cajun Spice
1/4 teaspoon black pepper
1/2 teaspoon crushed chilli flakes
1 tablespoon garlic flakes
2 tablespoons lemon juice
1 tablespoon oil
175ml Plain low fat yoghurt
4 garlic cloves, grated
1/4 teaspoon ground cumin
Lettuce, finely shredded
Onion, finely chopped
Few coriander leaves
4 Whole-wheat Pitas
Marinate the chicken with all the spices up to and including the lemon juice-set aside for a at least 2 hours.
Heat the oil in a saucepan and cook the chicken until well done.
In a small bowl, mix together the yoghurt, grated garlic & cumin.
In another bowl, mix together the lettuce, onion, tomato and coriander to make a salsa.
Make a slit in the pita, spread the base with a tablespoon of yoghurt, add in the chicken with the salsa and top the pita with another tablespoon of yoghurt.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.