Pita with chilli chicken and Oriental parsley salad


  • 4 Mestemacher wheat pita pockets
  • 4 chicken breast fillets
  • 2 bunches of flat leaf parsley
  • 1 small onion
  • 2 spring onions
  • 2 tomatoes
  • 3 tbsp. olive oil
  • some lemon juice
  • a small head of lettuce
  • Salt, pepper, chilli powder, paprika spice


  1. Finely chop the parsley and spring onions. Dice the tomatoes. Mix all ingredients and season with oil, lemon juice, salt and pepper.
  2. Season the chicken with all spices and grill from both sides on the barbecue or in a pan until cooked.
  3. To serve, prepare the pita breads according to the packaging instruction and then layer in the lettuce, chicken and parsley salad into the pita pocket.

Photo credits: Susanne Brauer