Stuffed Pita with Chicken and Mint Yoghurt

Ingredients
- 4 Countdown chicken tenders
- 4 cups chopped baby spinach
- 1/2 cucumber, sliced into rounds
- 1/2 cup chopped mint
- 1/2 cup Greek yoghurt
- 1 Tbsp lemon zest & 2 Tbsp lemon juice
- 4 pita pockets
Method
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1. Preheat an oven to 180°C (160°C fan-forced).
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2. Place the tenders onto a baking tray and bake for 15 minutes until golden brown. Slice each one into three pieces.
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3. In a large bowl combine the spinach, cucumber and half the mint.
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4. In a small bowl combine the remaining mint, yoghurt, lemon zest and juice.
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5. Warm the pita pocket in the oven for a few minutes.
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6. Fill pita with spinach mix, chicken tenders and a dollop of yoghurt.
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PER SERVE
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Energy 1122Kj • Protein 17g • Total Fat 7g • Saturated Fat 2g • Carbohydrates 33g • Sugars 5g • Sodium 342mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.