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Pita pockets filled with chicken fillet, papaya and cucumber

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Ingredients for 6 servings:

  • 400 g chicken breast fillet(s)
  • 1 cucumber(s)
  • ½ papaya or alternatively a mango
  • 6 pita bread(s)
  • 100 ml dressing (yoghurt dressing)
  • 50 g yogurt
  • 1 tbsp lemon juice
  • 2 tbsp curry powder
  • salt and pepper
  • 1 tbsp paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the chicken breast into strips. Fry in a pan and season with salt and pepper. Wash, peel, and finely chop the papaya and cucumber. Then mix with the chicken. To make the sauce, first combine the yogurt dressing, yogurt, and lemon juice in a bowl and season well with all the spices. Toast the pita pockets. Spread the inside with the yogurt sauce and fill with the papaya-cucumber mixture. Tip: If you don’t like papaya, you can also use a mango.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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