Pita Wraps with Chicken, Chickpeas and Arugula

Ingredients

• 600 g Chicken breast fillet
• Salt
• Pepper
• 0.5 tsp cayenne pepper
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 4 tbsp olive oil
• 250 g chickpeas (canned; drained weight)
• 200 g yogurt (3.5% fat)
• 2 organic limes (zest and juice)
• 4 whole wheat pitas
• 40 g arugula (½ bunch)
• 4 sprigs dill

Instructions

1. 1.

   Rinse the chicken meat and pat it dry. Season with salt, pepper, cayenne pepper, cumin and coriander. Heat 2 tbsp olive oil in a pan. Cook the chicken breast fillet for 6 minutes on each side over medium heat. Remove and let rest.

2. 2.

   Meanwhile rinse and drain the chickpeas. Heat 1 tbsp oil in a pan. Toast 1/3 of the chickpeas for 4 minutes over medium heat.

3. 3.

   Add the remaining chickpeas with yogurt and the remaining olive oil to a bowl. Season with salt, pepper, lime zest and juice.

4. 4.

   Lightly toast the pita breads on both sides for 2 minutes over medium heat and warm them. Cut the chicken breast into small cubes and add to the yogurt mixture.

5. 5.

   Wash, dry and chop the arugula and add it to the yogurt mixture as well. Mix everything well and spread the filling onto the pita breads. Place the pitas on rectangles of light parchment paper, roll them into wraps with the paper and tie them with a piece of kitchen twine. Wash and finely tear the dill. Garnish the wraps with the fried chickpeas and dill.