Smoked Paprika Chicken Mayo Pockets
Ingredients
To Marinate Chicken
- 600g halal chicken breast, cut into 1cm cubes
- 2 heaped tbsp Hellmann's Real Squeezy Mayonnaise
- 1 level tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp black pepper
- 1/2 tsp cumin powder
To Assemble
- 1 cup Hellmann's Real Squeezy Mayonnaise
- 1 tbsp mango chutney
- 1 small red pepper, finely diced
- 3 spring onions, finely sliced
- 1 celery stalk, finely sliced
- 1/4 of a pomegranate
- 1 tbsp chopped parsley
- Pita breads
- Baby spinach leaves
Preparation
In a bowl, combine the chicken cubes with Hellmann's Real Squeezy Mayonnaise, salt, smoked paprika, garlic powder, chilli powder, black pepper, and cumin powder. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes to marinate.
Preheat a grill or stovetop grill pan over medium-high heat. Cook the marinated chicken cubes until fully cooked and slightly charred on all sides. Remove from heat and set aside.
In a separate bowl, combine Hellmann's Real Squeezy Mayonnaise and mango chutney to create a creamy dressing.
To assemble the pockets, warm the pita breads slightly. Spread a layer of the creamy dressing on each pita bread.
Place a handful of baby spinach leaves on top of the dressing.
Add the cooked smoked paprika chicken cubes to the pita.
Top with diced red pepper, sliced spring onions, sliced celery, pomegranate seeds, and chopped parsley.
Roll up the pita bread tightly to create a pocket, securing the ingredients inside.
Serve the Smoked Paprika Chicken Mayo Pockets warm.
