A timeless classic, rich in flavour and light on preparation time
About this Recipe
A simple lunch dish with a fantastic combination of flavours, which works just as well if you substitute white fish, prawns or firm tofu for chicken. You can also swap the pitta bread for a chickpea flatbread, or simply use a lettuce leaf as a wrap.
Step by Step Instructions
Juice of 2 limes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 tablespoon fresh mint leaves, chopped
- 4 chicken breasts
- 150 grams plain houmous
- 150 grams Greek yoghurt
- 2 Tablespoons Coconut oil
- 4 wholemeal pitta breads
- 1/2 red pepper, sliced
- 1/4 cucumber, sliced
- 1 large handful baby spinach leaves
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.
Curcumin is the major constituent of turmeric, which gives the spice its yellow pigment. Both curcumin and turmeric have been demonstrated to have anti-inflammatory properties, as well as antioxidant effects, with various research studies indicating that they may protect against the development of different types of cancer.
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