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RECIPE OF THE MONTH OF JUNE 2010

CHICKEN PITAS WITH YOGURT AND MINT DRESSING

Reuven Fully Cooked Shredded Chicken

INGREDIENTS:

1 1/2 cup  Reuven Shredded Chicken, thawed
4 tsp and 4 tbsp Plain yogurt
1 tsp  Mild curry paste
1 tsp    Honey
1+ 1 tsp Lemon juice
Fresh mint leaves
Pita breads
1 head Lettuce

                                                                                 

1




PREPARATION:

  • Put 4 tsp of yogurt, curry paste, honey and 1 tsp lemon juice in a bowl. Mix well. Add the chicken and mix to coat.
  • To make the yogurt sauce: put 4 tbsp of yogurt and 1 tsp lemon juice in a bowl. Roll the mint leaves into a cylinder and use scissors to snip into little ribbons. Mix everything together.
  •  Add the chicken mixture to the yogurt sauce, mix well and keep in the fridge until needed.
  • Warm the pita breads in the oven so they puff up. As soon as cool enough to handle, split them open. Fill with a few lettuce leaves and chicken mixture.
  • Serve.

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