Recipes
Recipes

Greek-style chicken pittas

If you have any leftover chicken, use it in packed lunches the next day – it's equally as good served cold.

If you have any leftover chicken, use it in packed lunches the next day – it's equally as good served cold.

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(36 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.04 per serving

Nutritional Information

Each 361g serving contains

Energy
1960kj
468kcal
23%
Fat
8.3g
Low
12%
Saturates
1.8g
Low
9%
Sugars
6.1g
Low
7%
Salt
0.9g
Low
15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
543kj/130kcal

Ingredients

490g pack Asda Butcher's Selection Chicken Breast Fillets, cut into bite-sized pieces

Zest of ½ lemon, finely grated

1 tbsp lemon juice

1 level tsp dried oregano

1 tbsp olive oil

1 garlic clove, crushed

1 pack Asda Seeded Pitta Breads

200g pot Asda Tzatziki

Salad leaves, to serve

4 spring onions, trimmed and sliced, to serve

10 cherry tomatoes, halved or quartered, to serve

1 red pepper, de-seeded and cut into small pieces, to serve

Method

1
Put the chicken in a bowl with the lemon zest and juice, oregano, olive oil and garlic. Toss until the chicken is well coated. Cover and refrigerate for 20 minutes, turning the chicken over halfway through.
2
Pre-heat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Put the chicken pieces on the baking tray, making sure they're not touching, and discard the marinade. Cook in the oven for 10-12 minutes.
3
Sprinkle the pitta breads with a few drops of water. Put on another baking tray and cook in the oven for 3-5 minutes or until they puff up.
4
Cut the pittas in half and open them out to make pockets. Fill with the chicken, tzatziki and the salad to serve.