Chicken in Pita

Name: Chicken in Pita
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pcs chicken fillet; 1 pcs yellow pepper; 1 pcs red pepper; 4 pcs spring onion; 4 tsp tikka masala spice; 2 dl plain yoghurt; 2 tbsp neutral oil; 4 pcs wholegrain pita bread; 4 leaf iceberg lettuce

20 min

2 portions

chicken quick family dinner

Plan this

Ready in under 20 minutes and the whole family eats it. Spiced chicken with crunchy veg stuffed into warm pita — hard to beat on a busy weeknight.

Instructions

1
Cut the chicken fillets into roughly 1x1 cm cubes. Slice the peppers into bite-sized pieces and cut the spring onions into rings.
2
Heat a frying pan with the oil over medium heat. Add the chicken pieces and cook until they start to colour. Toss in the peppers and spring onions, sprinkle over the tikka masala spice and stir well. Fold in the yoghurt, mix everything together and let it heat through. Season with salt and pepper.
3
Warm the pita breads according to the packet instructions. Fill them with the chicken mixture and fresh lettuce leaves, and serve straight away.

Per average serving

613

Calories

kcal

Protein

Carbs

13.3

Fat

10.6g

Fiber

10.3g

Sugar

798mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

613

Calories

kcal

Protein

Carbs

13.3

Fat

10.6g

Fiber

10.3g

Sugar

798mg

Sodium

Tips from the kitchen

Cut the chicken small, around 1 cm, and keep the pieces even. Uneven chunks mean some dry out before others are cooked through.
Get the pan properly hot before the chicken goes in. If it sizzles on contact, you're good. If it just sits there steaming, the chicken will stew instead of colour.
Add the yoghurt off the heat or on low. High heat will make it split and go grainy. You want it to coat everything, not curdle.
The peppers only need a couple of minutes in the pan. They should still have a bit of crunch when you fill the pitas, not go soft and limp.

Ways to vary it

Swap the tikka masala spice for shawarma or za'atar if you want a different direction. The yoghurt sauce works with both.
Add a spoonful of harissa or a few drops of hot sauce into the yoghurt before mixing if anyone at the table likes heat.
Flatbread or tortilla wraps work just as well if you can't find wholegrain pita. The filling holds together fine either way.

Storage & leftovers

Store the chicken mixture separately from the pita and lettuce. It keeps in the fridge for up to 2 days. Reheat gently in a pan on low heat, adding a splash of water if it looks dry. Freezing isn't great here, the yoghurt tends to separate and the texture suffers.

What to serve with it

A simple cucumber and tomato salad on the side works well and takes about 3 minutes to throw together. Some extra yoghurt for dipping is always a good idea too.

By Untrained ChefPublished 14 July 2026

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