Stuffed Pita with Chicken and Mint Yoghurt

clock 15 minutes + 15 minutes bowl Serves 4

Ingredients

  • 4 Countdown Chicken Tenders
  • 4 cups chopped baby spinach
  • ½ cucumber, sliced into rounds
  • ½ cup chopped mint
  • ½ cup Greek yoghurt
  • 1 Tbsp lemon zest & 2 Tbsp lemon juice
  • 4 pita pockets
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Method

  • 1. Preheat an oven to 180°C (160°C fan-forced).

  • 2. Place the tenders onto a baking tray and bake for 15 minutes until golden brown. Slice each one into three pieces.

  • 3. In a large bowl combine the spinach, cucumber and half the mint.

  • 4. In a small bowl combine the remaining mint, yoghurt, lemon zest and juice.

  • 5. Warm the pita pocket in the oven for a few minutes.

  • 6. Fill pita with spinach mix, chicken tenders and a dollop of yoghurt.

  • PER SERVE

  • • Energy 1122Kj • Protein 17g • Total Fat 7g • Saturated Fat 2g • Carbohydrates 33g • Sugars 5g • Sodium 342mg

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