Tandoori Chicken Pittas
75g/3oz/6 tbsp low-fat yogurt, plus extra to serve (optional)
3 tbsp tandoori paste
4 skinless, boneless chicken breasts
olive oil to grease
salt and ground black pepper
4 wholemeal pitta breads
¼ iceberg lettuce, shredded
2 tomatoes, sliced
a large handful of fresh coriander (cilantro) leaves
1 lemon, cut into wedges
mango chutney to serve
1 In a large bowl, mix together the yogurt, tandoori paste and a little salt and pepper. Add the chicken and coat with the spicy yogurt mixture.
2 Heat an oiled griddle pan over a medium heat and cook the chicken for 15–20 minutes, turning once, until golden brown and cooked right through.
3 Meanwhile, toast the pittas and make a slit with a knife down one side of each one.
4 Slice the cooked chicken breasts diagonally.
5 Fill the pittas with the sliced chicken, lettuce, tomatoes and coriander. Serve with lemon wedges and mango chutney plus extra yogurt, if you like.