Cheeky Peri-Peri Chicken Pittas

Cheeky Peri Peri Chicken Pita with Hellmann's Lighter Than Light Mayo


20 mins 


20 mins 


Homemade peri-peri chicken, coleslaw and crisp salad fill delicious warm pitta bread.


  • 1 red pepper roughly chopped
  • 1/2 onion roughly chopped
  • 1-2 red chillies
  • 2 garlic cloves
  • 1 tbsp smoked paprika
  • the juice of 1 lemon
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • small bunch of basil
  • small bunch of coriander
  • 4 skinless chicken breast butterflied
  • 6 tbsp Hellmann's mayonnaise
  • 1/4 white cabbage shredded
  • 1/4 red cabbage shredded
  • 1 carrot julienned
  • 3 spring onions sliced
  • 4 wholemeal pitta breads
  • 8 lettuce leaves
  • 1/4 tsp salt
  • 1/2 tsp black pepper


  1. In a food processor, blitz the red pepper, onion, garlic, red chilli, smoked paprika, red wine vinegar, olive oil, basil, coriander and lemon juice to create the punchy peri peri sauce. Season with salt and pepper and pour half of the marinade over butterflied chicken breasts. Cover and refrigerate for 30 minutes or overnight.

  2. Meanwhile, combine Hellmann’s Mayonnaise with the remaining sauce. Stir in the carrot, spring onions, white and red cabbage, then set aside.

  3. Heat a griddle pan over medium-high heat and cook the chicken breasts for 5-6 minutes on each side, until charred and cooked through. Rest these on a chopping board, then slice into bite-size chunks.

  4. To assemble, fill a warm pitta with the peri peri coleslaw, slices of chargrilled chicken and lettuce leaves.