In a large bowl blend together the lime juice, coriander, cumin turmeric salt and mint.
Cut chicken into strips and add to bowl. Mix well to coat chicken, cover and leave in fridge for at least 30 mins, stirring occasionally.
Mix together the yogurt and houmous, cover and chill until required.
Heat oil in a large frying pan and cook chicken for 8-10 minutes., stirring occasionally until golden.
Toast the pitta breads and cut in half.
To serve open pitta bread and fill with a generous spoonful of the houmous and yogurt mixture and the chicken.
Delicious served with mixed salad leaves, sliced tomoatoes and yellow pepper and a crisp white Chardonnay.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (698g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (11%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 365mg||112 %|
|Sodium 410.5mg||14 %|
|Potassium 1674.8mg||44 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.2g|
|Protein 145.8g||208 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 723
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