Whitney Dagg's Chicken Mango Pita Pockets




  • 450g Chicken Tenderloins
  • 3 Tbsp Korma Paste
  • 1 ½ cups of low fat natural unsweetened yoghurt
  • 6-8 wholemeal pita pockets (2 per person)
  •   Baby spinach
  •   Red capsicum sliced thinly
  •   Mango Salsa
  • 1 Small mango diced
  • 1 Avocado
  • ½ red onion diced
  • 2 tbsp chopped coriander
  • 3 tbsp sweet chilli sauce
  •   Squeeze of lime juice


  1. Marinate chicken tenderloins in korma paste and yoghurt. Leave in the fridge for atleast 1 hour. While chicken is marinating, prepare the mango salsa by combining mango, avocado, red onion, coriander, sweet chilli sauce and lime juice.
  2. Pan fry chicken in a non stick fry pan or cook on a barbeque.
  3. Line pita pockets with baby spinach and sliced red capsicum. Top with chicken and mango salsa.
Always read the label. Follow the directions for use. If symptoms persist, consult your health professional.