One of my fav dishes
Simply take...
Juice of 2 limes
1 level tsp ground corriander
1 level tsp ground cumin.
1/2 level tsp turmeric
pinch of salt
1 tbls freshly chopped mint
4 boneless, skinless chicken breasts
150g tub Greek style natural yogurt
170g tub houmous
2 tbls olive oil
4 white pitta breads
In a bowl blend together the lime juice, corriander, cumin, turmeric, salt and mint. Cut the chicken into thin strips. Add the chicken, mix well to coat chicken, cover and leave to marinate in the fridge for at least 30 minutes stirring occasionally.
Mix together the yogurt and houmous, cover and chill until required.
Heat the oil in a large frying pan and cook the chicken for 8-10 minutes untill golden.
Toast the pittas on both sides.
Cut the pitta breads in half crossways, open up and spread with a generous spoonful of the houmous and yogurt mixture.
Fill with the chicken mixture. Add salad leaves, tomato and yellow pepper slices.
Serve immediately.
