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 and follow the directions for use.