The other day I walked into Mel Bell’s, a local organic grocery around the corner from our flat, and found that they offer “grab bags” with attached recipes. That day they were offering “Chilli Chicken Pitta with Yoghurt and Salad” and it looked delicious. So I snapped up the ingredients I needed and gave it a whirl. The pittas were delicious! And healthy! And Scotty and I really enjoyed them. I made it again tonight and am now sharing my adaptation of the recipe.
Chili Chicken Stuffed Pittas
- Chicken – 2-3 breasts cut into strips
- Whole wheat Pittas – 5-6 (I think whole wheat here is pretty important as it adds to the flavor)
- 1 cup plain yoghurt
- 2-3 green onions
- 1 large clove garlic (0r two small cloves) pressed
- 1/2 teaspoon cheyenne powder
- 1 teaspoon smoked paprika (the smokier the better)
- Juice and zest from one lemon
- Olive oil
- 1 tablespoon honey
- salt and pepper
Make a marinade with the olive oil (about a tablespoon), honey, cheyenne, paprika, and garlic. Add chicken, stir to make sure each chicken piece is thoroughly covered and allow to marinate while you prepare the other ingredients.
Chop tomato. Thinly slice green onions and lettuce. Mix tomatoes, green onions, and lettuce. Salt to taste.
In a separate bowl, mix yoghurt, lemon juice and zest, and olive oil (about 1-2 teaspoons) until well blended and creamy.
In a frying pan cook the chicken until done – should be a bit crispy. While you’re cooking the chicken, toast the pittas.
When the chicken is done you’re ready to start assembling your pittas. Slice open one long side of each pitta (be careful as hot steam can get trapped inside the pocket and you can burn yourself pretty easily – I speaking from experience). Stuff pittas with chicken, drizzle on some yoghurt sauce, add salad mixture, and top with additional yoghurt sauce. Serve with additional yoghurt sauce – I end up adding more as I eat ’cause it’s so good. Enjoy!