Mango Chicken Pittas

This is a delicious and quick snack to make and enjoy for lunch and picnics!

Ingredients

To serve 4

2 chicken breasts

1 x 15ml spoon vegetable oil

1 ripe fresh mango OR 1 x 400g can mango in own juice

2 x 15ml spoons reduced-fat mayonnaise

1 x 5ml spoon curry powder

4 lettuce leaves

8 mini pittas OR 4 large pittas

To serve 10

5 chicken breasts

2 x 15ml spoons vegetable oil

3 ripe fresh mangoes OR 2 x 400g cans mango in own juice

5 x 15ml spoons reduced-fat mayonnaise

2 x 5ml spoons curry powder

10 lettuce leaves

20 mini pittas OR 10 large pittas

Equipment

2 x Chopping board (1 for meat and 1 for vegetables)

2 x Sharp knife (1 for meat and 1 for vegetables)

Frying pan

Measuring spoons

Spatula or wooden spoon

Can opener (optional)

Mixing bowl

Mixing spoon

Colander

Instructions

1. Dice the chicken into 2cm pieces. Wash your hands after touching raw chicken.
2. Heat the oil in the frying pan and cook the chicken until it has turned from pink to white/ golden brown.
3. Peel the mango and remove the stone. To chop a fresh mango use a sharp knife to slice off the side of the mango, getting as close as possible to the stone in the centre. Do the same thing on the other side. Using the sharp knife, cut a grid of 1cm cubes into the flesh of each mango half – being careful to get close to the skin without going through it. Using both hands, turn the mango halves inside out, so that the cubes pop up from the skin. Slice off the pieces and cut into cubes and discard the stone.
4. Mix the mayonnaise and curry powder in a bowl. Then stir in the cooled chicken and mango.
5. Wash, dry and tear up the lettuce leaves.
6. Under a grill or in a pan, lightly toast the pitta bread.
7. Slice the pitta open, fill with the chicken and mango mixture and lettuce leaves and serve.

Skills used include: Washing, measuring, peeling, chopping, mixing/combining, frying and serving.

Top Tips

• 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.

Something to try next time

• Why not add some watercress to the chicken and mango mixture to add extra colour and flavour?

Prepare now, eat later

• Make the chicken mixture up to 24 hours ahead and keep in the fridge but make sure that the chicken is cold before adding to the mayonnaise.
• Fill the pittas just before serving.