Chicken, Mango and Lime Pitta Pocket

Method

Make it happen

1. 01

   Keep raw poultry apart from salad ingredients, wash produce, and prepare four sandwiches or bread portions.

2. 02

   Fry cumin-seasoned diced chicken in olive oil for 9–12 minutes, stirring until thoroughly cooked.

3. 03

   Mix diced mango, pepper and cucumber with lime juice and coriander.

4. 04

   Warm the pittas, open pockets and fill with chicken and mango salad.

5. 05

   Check poultry is fully cooked, with no pink meat (75°C at the thickest part using a probe). Serve promptly and keep any leftovers chilled.