Light Bites
Mediterranean
MediterraneanStuffed Pita Pockets
Warm pita bread split and crammed with fillings, shown three ways. Basic keeps it to ham and salad, Better adds a spiced chicken and yoghurt drizzle, and Ultimate goes full mezze with homemade hummus and griddled halloumi.
Nut-free
Better version
Spiced chicken, red onion and a garlic yoghurt drizzle in seeded pita.
Per serving£2.60
Total cost£5.20
Time25 min
Ingredients for 2
- 2 wholemeal seeded pita breads
- 250 g chicken thigh fillets , diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 red onion , thinly sliced
- 1 handful rocket
- salt and pepper , to taste
- Drizzle
- 80 g Greek yoghurt
- 1 clove garlic , crushed
Method
- Toss the diced chicken with cumin, paprika, olive oil and a pinch of salt.
- Fry in a hot pan for 6-8 minutes until golden and cooked through.
- Stir the garlic into the yoghurt with a pinch of salt.
- Warm the pitas and split open to form pockets.
- Fill with rocket, red onion and the spiced chicken.
- Drizzle in the garlic yoghurt and serve.
Equipment
The three ways, side by side
Budget
White pitas filled with ham, cheese and crunchy salad.
Better
Spiced chicken, red onion and a garlic yoghurt drizzle in seeded pita.
Ultimate
Charred halloumi, homemade hummus, dukkah and pickled veg in toasted flatbread.
