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Ingredients
US|METRIC
4 SERVINGS
- 4 fillets (chicken breast, chopped into small chunks)
- 4 Tbsp. Flora Cuisine
- 2 Tbsp. tikka powder
- lemon juice (Squeeze of)
- 8 button mushrooms (sliced)
- 1 green pepper (large, sliced)
- 1 onion (large, sliced)
- 4 breads (pitta)
- salad
- 4 Tbsp. garlic paste
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Directions
- Place the chicken pieces in a bowl and mix together with 3 tbsps Flora Cuisine, tikka powder, garlic paste and lemon juice. Cover with cling film and marinate in the fridge for at least 3 hours or ideally overnight.
- Heat remaining Flora Cuisine in a frying pan, add in marinated chicken and fry for 3–4 minutes.
- Add mushrooms, green pepper and onion and fry, stirring, for 5 minutes. Check that the chicken is properly cooked through.
- Meanwhile, heat the pittas in the oven. Once the pitta is hot, cut each one along one side to open them into ‘pockets’ and fill them with the salad mixture.
- Divide the chicken tikka mixture among the pitta pockets and serve.
NutritionView More
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1600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1600Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium3950mg165% |
| Potassium990mg28% |
| Protein49g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate308g103% |
| Dietary Fiber15g60% |
| Sugars27g |
| Vitamin A70% |
| Vitamin C70% |
| Calcium90% |
| Iron140% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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