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Chicken Pittas With Yoghurt And Mint Dressing

Perfect as a light lunch, the zesty mint dressing cools the mild spices

Posted: 16 September 2011
by Junior

Cook It Together by Annabel Karmel (Dorling Kindersley, £7.99) features ten of children’s favourite foods, from sweetcorn to strawberries, showing how the ingredients are grown and what you can make with them. For a taster, try the delicious Chicken Pittas recipe below. 

Chicken Pittas With Yoghurt And Mint Dressing

Serves 4

Serve in pitta breads while the chicken is warm.


For the chicken

8 chicken mini fillets
4 tbsp natural yoghurt
1 tsp milk curry paste
1 tsp clear honey
1 tsp lemon juice

For the dressing

4 tbsp natural yoghurt
1 tsp lemon juice
A pinch of salt
8 mint leaves

To serve

4 small wholemeal pittas
1 Little Gem lettuce


Put the yoghurt, curry paste, honey and lemon juice in a bowl and mix together. Add the chicken and coat. Cover the bowl and leave to marinate for at least 30 minutes or overnight in the fridge. 

To make the dressing, put the yoghurt, lemon juice and salt in a bowl. Roll the mint leaves and use scissors to snip into little ribbons. Mix the mint and yoghurt together and keep in the fridge until needed. 

Preheat the grill to a low heat. Put the chicken on an oiled baking tray. Spoon over half the dressing and grill for 6 minutes. Turn the chicken over, spoon over the remaining dressing and grill for 6 minutes, or until cooked. Warm the pittas under the grill so they puff up. As soon as they are cool enough to handle, split them open and fill with the lettuce, chicken fillets and yoghurt dressing before serving.

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chicken pittas, mint dressing, yoghurt, lunch, children, family

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