Spicy Chicken Pitta Pockets

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 mushrooms, sliced 

2 wholemeal pitta breads 

Salad leaves, washed and dried 

Two lemon quarters – optional 

 

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 2

Nutrition: Per serving
Energy
440 Kcals
Fat
9g
Saturates
1.5g
Sugars
8g
Salt
1.3g

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

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 mushrooms, sliced 

2 wholemeal pitta breads 

Salad leaves, washed and dried 

Two lemon quarters – optional 

Method

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.  

Meanwhile, cook the onion gently in the oil for a few minutes until softened.

Add the sliced chicken and cook until brown on all sides

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.  Stir in the harissa paste, making sure that all the chicken and vegetables are coated. Allow to cool a little.

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.

Serve immediately with lemon quarters 

Recipe Tip

You can use the same combination in sandwiches or wraps.  Choose wholemeal varieties.    

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