Chicken Pita Pockets With Spicy Mayo Recipe

About this recipe

Chicken Pita Pockets with Spicy Mayo are a delightful combination of tender grilled chicken, fresh Mediterranean-inspired vegetables, and a creamy, spicy mayonnaise. Perfect for a quick yet satisfying lunch, these pockets are both nutritious and flavorful.

Ingredients

• 1 Head Organic Romaine Lettuce
• - Schwartz Flat Leaf Parsley
• - Chicken Breast Fillets
• - Filippo Berio Garlic Flavoured Olive Oil
• - Ktc Minced Garlic Paste
• 40G Kalios Greek Dried Oregano Branches, 40G
• - Flying Goose Sriracha Hot Chilli Sauce
• - Biona Organic Whole Cherry Tomatoes
• 1 Block Greek Feta Cheese 900g
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Schwartz Paprika
• 100 G Trs Ground Cumin Jeera Powder
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 50G Pepper Black Ground BWFO
• - Hellmann'S Real Mayonnaise 250ml
• 1 Piece Cucumber 1Pc
• 1 Kg Red Onion 1kg

Instructions

1. 1. In a medium bowl, prepare the marinade by combining the olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
2. 2. Add the chicken breast strips to the marinade, ensuring they are evenly coated. Cover and refrigerate for 10 minutes to allow flavors to infuse.
3. 3. Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 6-8 minutes per side or until fully cooked and golden brown. Remove and let rest for 5 minutes.
4. 4. While the chicken is cooking, prepare the spicy mayonnaise by mixing the mayonnaise, sriracha sauce, smoked paprika, and lemon juice in a small bowl. Set aside.
5. 5. Warm the pita breads in a dry skillet or microwave for 1-2 minutes to make them pliable.
6. 6. Assemble the pita pockets by spreading a generous layer of spicy mayonnaise inside each pita. Add grilled chicken strips, lettuce, cucumber slices, cherry tomatoes, and red onion.
7. 7. Finish with a sprinkle of crumbled feta cheese and fresh parsley for garnish. Serve immediately with a side of lemon wedges for an extra burst of flavor.