- 500gr boneless skinless chicken breast cut into thin stips
- 1 heaping tsp smoked paprika
- 1 heaping tsp cumin
- 1/2 tsp garlic powder
- 1 lemon
- 1 onion cut in slices
- 1 yellow bell pepper cut into strips
- 200gr yogurt
- 1 avocado
- 250gr cherry tomatoes halved
- 5-6 Tbsp parsley chopped
- olive oil
- 3-4 pita bread or tortillas
In a bowl add chicken strips, smoked paprika, cumin, garlic, juice from 1/2 lemon, salt, pepper and knead gently to coat. Let marinade in the refridgerator until you prepare side dishes.
In a bowl mash avocado with a fork. Add yogurt, 2-3 Tbsp parsley, 2 Tbsp lemon juice, salt and mix well. Cover with wrap and refridgerate.
In a bowl toss together cherry tomatoes, 2-3 Tbsp parsley, 1-2 Tbsp lemon juice, salt and refridgerate until chicken in ready.
In a pan heat 2-3 Tbsp olive oil and cook chicken, stirring occasionally. Transfer in a plate. In the same pan cook peppers and onions until softened. Add chicken and stir.
Warm pita bread, spread some yogurt-avocado mixture, divide chicken-peppers mixture and add fresh cherry tomatoes. Serve immediately!