Mango chicken pittas
This is a delicious and quick snack to make and enjoy for lunch. It’s also perfect for picnics!
Dice the chicken into small 2cm pieces. Always wash your hands after handling raw chicken.
Heat the oil in the frying pan and cook the chicken until it has turned from pink to white.
Peel the mango and remove the stone. Chop into cubes the same size as the chicken. If using canned mango, open the can, drain away the juice and cut into cubes.
Mix the mayonnaise and curry powder in a bowl. Then stir in the chicken and mango.
Wash, dry and tear up the lettuce leaves.
Under a grill or in a pan, lightly toast the pitta bread.
Slice the pitta open, fill with the chicken and mango mixture and lettuce leaves, and serve.
Make sure you use a different chopping board and knife for the chicken and the mango.
If you don’t have access to a hob or grill, use pre-cooked chicken pieces. Alternatively, wrap each chicken breast in foil and roast in the oven until cooked before dicing.
Make sure the mangoes are ripe, otherwise they are hard and are difficult to peel and de-stone.
Why not add some watercress to the chicken and mango mixture to add extra colour and contribute even more towards your 5-a-day?