Ingredients
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ garlic clove, crushed
- ½ lemon juice
- 100 g chicken breast fillet, cut into thin strips
- Oil spray
- 1 small handful baby spinach leaves
- ¼ medium red pepper, seeds removed and thinly sliced
- ½ medium carrot, grated
- ½ medium tomato, chopped
- ½ wholemeal pita bread
How to Make It
- Place the cayenne pepper, cinnamon, cumin, coriander, paprika, salt, garlic and lemon juice in a small bowl and stir until well combined. Place the chicken in the bowl and rub with the spice mix. Ensure that all the chicken is coated. Cover with cling film and refrigerate for 30 minutes to marinate.
- Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the chicken strips and cook for 3–4 minutes each side or until lightly browned and cooked through. Remove from the heat and set aside.
- To serve, layer the chicken, spinach, pepper, carrot and tomato within the pita half.
