Saturday, June 28, 2008
Sweet, sour, spicy and creamy flavors intermingle in this substantial pita-bread sandwich. Recipe makes 4 sandwiches.
1/4 cup low-calorie (kilo joule) mayonnaise
1/4 cup natural low-fat yogurt
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 clove garlic, crushed
2 cups diced cooked chicken
5 spring onions, including tops, chopped
1 large green or red capsicum (pepper), cored, seeded and chopped
1 small Golden or Red Delicious apple, cored and diced
2 tablespoons finely chopped fresh coriander or 2 tablespoons finely chopped parsley mixed with 1/4 teaspoon dried coriander
4 wholemeal pita rounds, halved
1. In a medium-sized bowl, whisk together the mayonnaise, yogurt, curry powder, cayenne pepper and garlic. Add the chicken, spring onions, capsicum, apple and coriander and combine thoroughly.
2. Tuck several lettuce leaves into each pita half, then stuff with the filling. Cover with plastic food wrap and chill until ready to serve. Will keep, refrigerated, for up to 2 days.