Directions

1. Place the chicken pieces in a bowl and mix together with 3 tbsps Flora Cuisine, tikka powder, garlic paste and lemon juice. Cover with cling film and marinate in the fridge for at least 3 hours or ideally overnight.
2. Heat remaining Flora Cuisine in a frying pan, add in marinated chicken and fry for 3–4 minutes.
3. Add mushrooms, green pepper and onion and fry, stirring, for 5 minutes. Check that the chicken is properly cooked through.
4. Meanwhile, heat the pittas in the oven. Once the pitta is hot, cut each one along one side to open them into ‘pockets’ and fill them with the salad mixture.
5. Divide the chicken tikka mixture among the pitta pockets and serve.