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Quince Paste Chicken Pita 


For the Chicken:

  • 1 tbsp oil 

  • 1 chicken breast fillet, diced into bite sized pieces

  • 1 clove of garlic, minced

  • 2 tbsp quince paste

  • 1 tsp sriracha (put in more if you want it to be spicier)

  • 1 tsp paprika

  • 1 tsp onion powder

  • 1 tsp garlic powder

For the Whipped Feta:

  • 100g feta cheese, crumbled

  • 1 tsp oregano

  • 1 tbsp yoghurt

  • 1 tbsp milk

  • 1 tbsp olive oil

  • 1 clove of garlic

For the Salad:

  • 1/4 yellow capsicum, diced

  • 4 cherry tomatoes, diced

  • 1 inch cucumber, diced

  • 1/4 small red onion, diced

  • 1 tsp lemon juice

To Serve:

  • 3 pita breads


  • In a saucepan heat the oil over medium high heat. Add your chicken and cook for 3 minutes, or until starting to turn white.

  • Add in the garlic and cook for another 2 minutes, then add the quince paste, sriracha, paprika, onion powder and garlic powder. Mix until the chicken is evenly coated and then cook for an extra 2-5 minutes, allowing the sauce to brown slightly. Check to make sure the chicken is cooked and then remove from the heat.  

  • In a blender, add the feta, oregano, yoghurt, milk, olive oil and garlic and blend until the feta is whipped and smooth. 

  • In a bowl toss together the capsicum, tomatoes, cucumber, red onion and lemon juice.

  • To serve, spread some of the whipped feta into the center of the pita, load the chicken on top, and then finish with the salad. Enjoy!

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