Spicy Chicken Pitta

This spicy chicken recipe is really versatile. It can be adapted to use whatever veg you have in the fridge and whatever type of seasoning you prefer. Its a really quick and simple meal, that can be eaten at lunch or dinner, and because it’s so versatile, you can make it suit even the fussiest of eaters. For those that don’t like spice, swap out the mustard and spices for lemon and parsley… It’s like having your very own Nando’s in your own kitchen!

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Spicy Chicken Pitta

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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 1 1x


A quick, easy and versatile dish that can be tweaked to suit most tastes.



1 Wholemeal pitta

100g chicken breast or thigh fillets

1/2 green pepper

1/2 red pepper

1 onion

Handful mushrooms

1 tablespoon low fat fromage frais

1/2 tablespoon peppered steak seasoning

1/2 teaspoon wholegrain mustard

1cal frylight spray

1/2 teaspoon garlic puree


Cut the chicken into small pieces ( I use scissors) and cover in seasoning.

Spray the frying pan with frylight and fry the chicken until it is white all the way through.

Add veg and garlic and cook for further 3-4 minutes.

Meanwhile toast the pitta for approx 1 minute and slice down one side.

Add fat free fromage frais (or fat free natural yogurt) to the pan and stir for 1 minute.

Fill the pitta with chicken and veg mixture and serve.


The veg can be swapped for whatever you have in the fridge e.g. courgette etc.
Use any seasoning e.g. Cajun, jerk, garam masala, curry powder, lemon and parsley etc.
The fromage frais is optional but does give a lovely creamy texture.

  • Prep Time: 10
  • Cook Time: 10


  • Serving Size: 1
  • Calories: 380

One reply on “Spicy Chicken Pitta”

Made this tonight using some hot peri peri rub, was delicious & the yogurt makes it seem like you’ve got loads of a high calorie creamy sauce. Hardest part was keeping it all in the pitta ? better than last week’s takeaway kebab.

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