Mango Chicken Pita Sandwiches Food

MANGO CHICKEN WRAPS

Steps:

• In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GRILLED CHICKEN PITA SANDWICHES

Steps:

• Fill pita halves evenly with lettuce, chicken breast strips, tomatoes, onions and cucumbers.
• Top each with 1 Tbsp. of the dressing.

CHICKEN TIKKA PITA SANDWICH

Steps:

• Combine chicken, garlic and lime juice. Let sit for about 15 minutes, then add tandoori paste. Marinate at least 30 minutes; overnight in the refrigerator is even better.
• Rub the chicken with the oil. Broil, grill or cook in a nonstick frying pan just until cooked through, about 5 or 6 minutes a side; be careful not to overcook. Transfer to a plate and let cool.
• Cut the chicken into thin slices or small bite-size pieces. Set aside.
• Mix together mayonnaise and yogurt, then stir in mint, if using. Set aside.
• Brush the pitas on one side with water, then heat in a toaster or in a heavy nonstick frying pan. They should puff up, making it easy to split them to form a pocket.
• Into each pocket, place a few pieces of chicken, a spoonful of yogurt sauce, a sprinkling of cucumber, a little lettuce, more chicken and so on, until the ingredients are used up or the pitas can't hold any more. Garnish with red onion, tomato and cilantro or mint, then serve.

CHEDDAR AND MANGO CHUTNEY SANDWICH

Steps:

• Not like they are really needed but, take two thick slices of bread, a tablespoon of softened butter and the filling combo. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside.
• Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat.
• Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and eat.