Chicken Pita

Ingredients

• 0.25 head iceberg lettuce
• 150 g grapes (green and blue)
• 1 Spring onion
• 2 chicken breast fillets (about 120 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp grape seed oil (or rapeseed oil)
• a handful tarragon
• 3 Garlic cloves
• 150 g cream cheese
• 4 tbsp Yogurt
• 1 tsp lemon juice
• 4 pita breads

Instructions

1. 1.

   Wash the lettuce, dry it and cut into thin strips. Wash the grapes, drain them and halve them. Wash the spring onions, trim them and slice into narrow rings. Combine the lettuce, grapes and onions.

2. 2.

   Rinse the meat, pat it dry, season with salt and pepper, then sear in hot oil for 3-4 minutes per side. Remove, let rest briefly, then cut into thin strips.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Rinse the tarragon, shake off excess moisture and finely chop. Peel the garlic and mash it into the cream cheese. Add the tarragon, yogurt and lemon juice, stir everything together and season with salt and pepper.

5. 5.

   Toast the breads in the hot oven for about 5 minutes until crisp. Then cut a pocket on each side. Spread 1–2 tbsp of the sauce inside each pocket, then fill with the salad mixture and chicken. Serve with the remaining cheese sauce.