I made this simple lunch dish for a friend back in 2000 and she has just recently asked me for the recipe! It really is a fantastic combination of flavours and works just as well if you substitute white fish, prawns or firm tofu for chicken. I also swap the pitta bread for a chickpea flatbread or coconut flour flatbread.
Mix the lime juice, coriander, cumin, turmeric and mint in a bowl. Slice the chicken breasts into thin strips, add to the marinade and mix well. Cover and refrigerate for at least 30 minutes, but preferably for a few hours.
Mix the houmous and Greek yoghurt together in a bowl and set aside.
Heat the oil in a large frying pan and sauté the chicken until it has browned and is cooked through. Meanwhile, toast and halve the pitta breads.
Spread about a dessert spoon of the houmous and yoghurt mixture into each pitta pocket, then fill with the cooked chicken strips, red pepper, cucumber and baby spinach.