Ingredients

• 450g Chicken Tenderloins
• 3 Tbsp Korma Paste
• 1 ½ cups of low fat natural unsweetened yoghurt
• 6-8 wholemeal pita pockets (2 per person)
•   Baby spinach
•   Red capsicum sliced thinly
•   Mango Salsa
• 1 Small mango diced
• 1 Avocado
• ½ red onion diced
• 2 tbsp chopped coriander
• 3 tbsp sweet chilli sauce
•   Squeeze of lime juice

Method

1. Marinate chicken tenderloins in korma paste and yoghurt. Leave in the fridge for atleast 1 hour. While chicken is marinating, prepare the mango salsa by combining mango, avocado, red onion, coriander, sweet chilli sauce and lime juice.
2. Pan fry chicken in a non stick fry pan or cook on a barbeque.
3. Line pita pockets with baby spinach and sliced red capsicum. Top with chicken and mango salsa.