Hot Honey Chicken Pita with Strawberry and Cucumber Salsa

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!

Dice strawberries. Zest lemon and cut into wedges. Pick mint leaves and chop, discarding stems. Dice cucumber. Crumble fetta.

Combine strawberries, cucumber, fetta, most of the mint (saving some for garnish) and lemon zest. Drizzle with a little olive oil, mix and set aside.

Season chicken with salt and pepper and coat in rice flour. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan.

In the same pan you cooked the chicken in, add honey, lemon juice and chilli flakes (to taste). Cook for about 30 seconds - 1 minute. Add the chicken and coat it in the sauce, cook until warmed through.

Warm the pita in a dry pan, sandwich press, oven or microwave for a few seconds. Make sure not to heat for too long, else it will become hard.

Divide pitas between plates. Spread yoghurt and mayo on the bottom. Top with spinach, chicken and strawberry salsa. Drizzle over any remaining hot honey sauce from the pan and enjoy!