About this recipe:I am always on the hunt for low fat but flavoursome sandwich fillings. This is a speedy hassle-free twist on a traditional coronation chicken with extra salad. Instead of mayonnaise, I use low fat or Greek yoghurt. Yoghurt on it's own as a spread can be very bland, so adding flavour greatly helps with this problem. Using a wholemeal pitta bread or wholemeal wrap instead of white bread makes this a healthier alternative.
1 cooked chicken breast - sliced or cubed into small pieces
1 pitta bread
a few red or green grapes (optional)
1 medium tomato, sliced thickly
2 to 3 leaves cos lettuce, or any other salad leaves
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Method Prep:5min › Cook:5min › Ready in:10min
Mix the yoghurt, chutney, curry powder, salt and pepper together in a bowl, or make a jar of this "fake mayo" and keep in fridge for up to 3 days if making for more than one serving. Add more or less ingredients to your personal taste.
Cut pitta bread lengthways down the middle, making a pocket for the filling. Spread all around the inside with the curried mango yoghurt, usually around 2 tablespoons worth and press pitta together so it's evenly spread.
Peel back open, add cooked chicken making sure all the bread has filling in it, grapes (optional), all of the tomato slices (if it all fits) and top generously with layers of lettuce leaves.
Enclose the pitta bread and press together tightly before wrapping in parchment, cling film or foil, to keep everything held together. Alternatively, prepare the wrap in the same way and roll when ready before packing it the same way as the pitta so the wrap does not fall apart.
Use chicken tikka breast slices (available at most supermarkets) instead of plain chicken breast, or make your own the night before and cool before using.
If you have more time, adding toasted almonds, thinly sliced apple or finely sliced spring onions or chives adds delicious texture to the filling. Add raisins if you are a fan of those too.
The extra fibre in these breads slows down the digestion releasing sugars into the bloodstream at a slower rate, keeping you satisfied for longer.
This is best made on the same day as it is to be consumed as tomato produces a lot of juice and if left for too long or overnight, might make the bread slightly soggy.