Pita pockets are one of my favorite sandwich breads. I really like the way they are made to hold all the desired fillings in their deep pockets. Filled pita pockets make a lovely and very appetizing presentation. They are also very portable and is greatly suited for the lunch box.
This chicken pita pocket features cubes of chicken cooked with yogurt, filled in a pita bread with a green salad The pockets are then topped with fresh cucumber, onion, tomato and fresh mint sauce .
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fat free yogurt
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
500g skinless, boneless chicken breast cubed
1 tablespoon extra-virgin olive oil
4 (6-inch) pitas, halved
Mint and Tomato Sauce:
2 tablespoons tomato sauce
1/4 cup chopped cucumber
Sprigs of fresh mint finely chopped
2 tsp red chili powder
Pinch of salt
1/4 cup water
1/4 cup prechopped white onion
Combine first 6 ingredients in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
While chicken cooks, combine the ingredients to the sauce in a separate bowl.
Fill each pita half with green salad leaves, the chicken and drizzle the mint and tomoto sauce over.