Lemon Chicken Pittas with Rainbow Umami Salsa

Fri, 17 April 2026

Lemon Chicken Pittas with Rainbow Umami Salsa

INGREDIENTS

The Rainbow Umami Salsa

• Peppers: 1 red, 1 green, 1 yellow (finely diced)
• Tomatoes: 2 ripe plum tomatoes (deseeded and diced)
• The Crunch: .5 cucumber (peeled and diced) & 1 small red onion (finely minced)
• Aromatics: 2 cloves garlic (pressed) & handfuls of chopped coriander and parsley
• The Dressing: 3 tbsp white wine vinegar, 1 tsp honey, 1 tsp soy sauce

The Chicken

• Chicken: 2 chicken breasts, sliced into strips
• Marinade: Juice of 0.5 lemon plus 1 tsp of lemon zest, 1 tbsp olive oil, salt, and cracked black pepper

The Build

• Wholemeal pitta pockets or soft wraps, shredded lettuce, and hummus

Method

1. Macerate the Aromatics: In a large bowl, whisk together the white wine vinegar, honey, soy sauce, and minced garlic. Let it sit for 5 minutes—this "mellows" the raw garlic bite.

2. Next season your chicken strips with oil, salt, and pepper then toss in the lemon juice and zest. Let marinate for 10-15 minutes.

3. Toss the Salsa: Add your diced peppers, tomatoes, cucumber, onion, and fresh herbs to the dressing. Toss well.

Ë Pro-Tip: Let this sit while you cook the chicken, then drain any excess liquid right before serving to keep your bread from getting soggy.

4. Sear the Chicken: Pan-fry over medium-high heat for 6–8 minutes until golden brown and cooked through.

5. The Assembly: Toast your pitta slightly to make it pliable.

6. Spread a generous smear of hummus inside the pocket or down the centre of the wrap.

7. Layer in the shredded lettuce.

8. Stuff with the warm lemon chicken.

9. Top generously with the Rainbow Salsa.