- 500 g skinless chicken breast fillets
- ⅓ cup (50 g) instant polenta
- ½ teaspoon onion flakes
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 4 pita breads
- 125 g mixed herb salad leaves
- 7.5 cm piece cucumber, grated
- ⅓ cup (90 g) Greek–style yogurt
- ⅓ cup (90 g) low–fat natural yogurt
- 1 large clove garlic, crushed
- 1 teaspoon mint sauce
- 1 tablespoon chopped fresh mint
- Cut the chicken breasts into thin strips.
- Mix together the polenta, onion flakes, paprika, cumin seeds, pepper and salt in a plastic bag.
- Add the chicken strips, a few at a time, and toss well to coat all over.
- Remove, shaking off the excess, and set aside on a plate while making the tzatziki.
- Squeeze the grated cucumber, in handfuls, to remove excess moisture, then put into a bowl.
- Add the remaining ingredients and stir to mix.
- Set aside.
- Preheat the grill.
- Heat a chargrill pan or heavy–based frying pan and add half the oil, swirling it round the pan until lightly coated.
- Add half the chicken strips and cook over a high heat for 2–3 minutes or until golden brown all over and cooked through, turning once.
- Keep hot while cooking the remaining chicken strips, using the rest of the oil.
- Meanwhile, warm the pita breads under the grill for 1 minute on each side.
- Split down the side of each pita to make a pocket.
- Fill the pita pockets with the salad leaves.
- Pile in the chicken strips, spoon over the tzatziki and serve.
Preparation: 15 minutes
Cooking: about 10 minutes