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Spicy Chicken Pitta

  • 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