Chili Chicken Stuffed Pittas

Make a marinade with the olive oil (about a tablespoon), honey, cayenne, paprika, and garlic.

Add chicken, stir to make sure each chicken piece is thoroughly covered and allow to marinate while you prepare the other ingredients.

Chop tomato. Thinly slice green onions and lettuce. Mix tomatoes, green onions, and lettuce. Salt to taste.

In a separate bowl, mix yoghurt, lemon juice and zest, and olive oil (about 1-2 teaspoons) until well blended and creamy.

In a frying pan cook the chicken until done – should be a bit crispy. While you’re cooking the chicken, toast the pittas.

When the chicken is done you’re ready to start assembling your pittas.

Slice open one long side of each pitta (be careful as hot steam can get trapped inside the pocket and you can burn yourself pretty easily – I am speaking from experience).

Stuff pittas with chicken, drizzle on some yoghurt sauce, add salad mixture, and top with additional yoghurt sauce.

Serve with additional yoghurt sauce – I end up adding more as I eat ’cause it’s so good. Enjoy!