Loaded Chicken Pita
with whipped minted feta sauce
This recipe is a winner! Juicy marinated chicken, ripe tomatoes, tangy onion, crisp lettuce, and a refreshing whipped minted sauce, plus crunchy fries all wrapped in warm pita bread. What's not to love?
Place the fries in the oven, and you can start prepping and cooking the rest of the meal while they bake.
Servings: 4
Difficulty: Easy
Preparation time: 5 mins
Cooking time: 30 mins
Gluten-free option available
Ingredients
4 chicken breasts
3 tbsp olive oil
2 tbsp Rafiki seasoning
2 garlic cloves, minced
Zest & juice of 1 lemon
4-6 pita bread
Iceberg lettuce
2 large tomato
1 small red onion
Fries 750g (homemade or store-bought)
Whipped Minted Feta Sauce
100g feta cheese
200g natural yogurt
Juice of half a lemon
¼ cup of chopped fresh mint leaves
1 small garlic clove
Instructions
Preheat the oven to 200c/ 180c fan. If you're making homemade fries or using store bought, place them in the oven to cook while you prepare the rest of the meal.
Trim the chicken breasts and slice each one in half horizontally to create two thinner pieces. Put all the chicken in a large bowl and add the olive oil, Rafiki seasoning, minced garlic, and lemon zest and juice. Make sure the chicken pieces are evenly coated with the marinade.
Heat the BBQ on high and place the chicken pieces on it. Close the lid and cook for about 5 minutes on each side. The cooking time may vary depending on the size of your chicken breasts, so cook a bit longer if needed.
Place the cooked chicken on a plate, cover it with foil, and let it rest while you prepare the other ingredients.
Finely shred the iceberg lettuce and red onion. Slice the tomato into thick slices and cut them in half.
To make the sauce, place all the sauce ingredients in a blender or Nutribullet and blend until smooth. Transfer the sauce to a serving bowl.
Once the fries are cooked, season them with salt and a touch of extra Rafiki seasoning.
To Serve
Warm the pita bread in the microwave according to the package instructions. You can either split the pita to create pita pockets or use them as thick wraps. Spread a generous amount of the minted sauce on each pita, top with lettuce, sliced chicken breast, tomato, and onion. Add the fries and drizzle with extra sauce.
Enjoy your delicious loaded chicken pita with whipped minted feta sauce!
Hints & tips
Make gluten free – Use your favourite gluten free pita bread or wraps to make this suitable for a gluten free diet.
Chicken – Chicken breast is used here but chicken thighs will work just as well. They wont need cutting in half before cooking.
Easy swaps – Swap the lettuce for spinach or rocket for a different flavour and texture.
You could even try these pitas with steak rather than chicken.
Also, if you can’t source pita bread use wraps/ flat bread or even naan bread.
Serving suggestion - Warm the pitas in the microwave following the packet instructions. No you can either split the pita to create pita pockets or just use them as a thick wrap. Generously smear each pita with the minted sauce, top with lettuce then sliced chicken breast, tomato and onion. Now add the fries and drizzle with extra sauce.
Portion size – Serves 4 or 2 with leftovers. Leftovers are amazing for lunches during the week.
Storage – Store cooked chicken in the fridge for 3 days. Chicken is suitable for freezing.
