Lunch box chicken pittas with yoghurt & mint dressing
- serves 4
- Easy
Perfect as a light lunch, the zesty mint dressing cools the mild spices on the chicken
Published:
Cook It Together by Annabel Karmel (Dorling Kindersley) 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 why not try these delicious Chicken Pittas? Perfect for school lunches, after school and weekend picnics.
Ingredients
For the chicken
- chicken mini fillets 8
- natural yoghurt 4 tbsp
- curry paste 1 tsp
- clear honey 1 tsp
- lemon juice 1 tsp
- natural yoghurt 4 tbsp
- lemon juice 1 tsp
- a pinch of salt
- mint leaves 8
- small wholemeal pittas 4, to serve
- little gem lettuce 1, to serve
Method
-
Step 1
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.
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Step 2
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.
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Step 3
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.
