Curried Chicken Pitta Pockets
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Introduction:
Pitta bread is a great alternative to sandwiches - this quick and easy filling idea makes a speedy, yet healthy lunch or supper - great with a dollop of mango chutney on the side for dunking!
Notes:
Make a batch of pittas in advance - just freeze them and grab one or two out of the freezer when you need to.
Ingredients:
drop of sunflower oil
1 medium onion, cut into strips
75g chicken breast, cut into strips
2tsp medium curry powder*
1tbsp lemon juice
25g cherry tomatoes, quartered
1tbsp fresh coriander, finely chopped
2tbsp low-fat natural yoghurt
handful of fresh spinach leaves
* Please check the Food List for suitable gluten-free brands.
Method:
- Heat the oil in a large pan and fry the onion for a few minutes until soft.
- Add the chicken and curry powder and cook over a moderate heat for 5-10 minutes, stirring occasionally.
- Stir in the lemon juice, tomatoes, coriander and natural yoghurt.
- Reheat your pitta breads in the toaster, or under the grill, to make them puff up for filling.
- Cut a pitta in half, add a few spinach leaves and spoon the filling into the pitta.
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