Greek chicken pitas


  • 500 g skinless chicken breast fillets
  • ⅓ cup (50 g) instant polenta
  • ½ teaspoon onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 4 pita breads
  • 125 g mixed herb salad leaves
  • 7.5 cm piece cucumber, grated
  • ⅓ cup (90 g) Greek–style yogurt
  • ⅓ cup (90 g) low–fat natural yogurt
  • 1 large clove garlic, crushed
  • 1 teaspoon mint sauce
  • 1 tablespoon chopped fresh mint


  1. Cut the chicken breasts into thin strips.
  2. Mix together the polenta, onion flakes, paprika, cumin seeds, pepper and salt in a plastic bag.
  3. Add the chicken strips, a few at a time, and toss well to coat all over.
  4. Remove, shaking off the excess, and set aside on a plate while making the tzatziki.
  5. Squeeze the grated cucumber, in handfuls, to remove excess moisture, then put into a bowl.
  6. Add the remaining ingredients and stir to mix.
  7. Set aside.
  8. Preheat the grill.
  9. Heat a chargrill pan or heavy–based frying pan and add half the oil, swirling it round the pan until lightly coated.
  10. Add half the chicken strips and cook over a high heat for 2–3 minutes or until golden brown all over and cooked through, turning once.
  11. Keep hot while cooking the remaining chicken strips, using the rest of the oil.
  12. Meanwhile, warm the pita breads under the grill for 1 minute on each side.
  13. Split down the side of each pita to make a pocket.
  14. Fill the pita pockets with the salad leaves.
  15. Pile in the chicken strips, spoon over the tzatziki and serve.

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes


Source: Perfect Poultry
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