Spicy Chicken Pitta’s

Serves 2

2 tablespoons Greek Style low fat yogurt
2 teaspoons harissa paste
1 tablespoon olive oil 
1 small onion
1 large chicken breast fillet, skin removed and cut into slices 
1 red pepper, de-seeded and sliced
100gm mushrooms, sliced
2 wholemeal pitta’s
Salad leaves, washed and dried
Two lemon quarters – optional  


1. Mix the yogurt and harissa together.
2. 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. 
3.  Cook the onion gently in the oil for a few minutes until softened.
4. Add the sliced chicken and cook until brown on all sides
5. 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.  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 and some of the yogurt mixture.  Finnish with a layer of salad leaves
7. Serve immediately with lemon quarters 

Cooking tip – you can use the same combination in sandwiches or wraps.  Choose wholemeal varieties.    

Per 100g

Low fat, low saturates, low sugar, medium salt 

Per serving 

Energy: 430 Kclas/ 1800 Kjoules, Fat 10.1g, Saturates: 1.7g, Sugars: 8g, Salt:  1.2g

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