4 Chicken Breast Fillets, chopped into small chunks 4 Tbsp. (60 ml) of Flora Gold 2 Tbsp. (30 ml) of Tikka Paste Squeeze of lemon juice 8 Button Mushrooms, sliced 1 Large Green Pepper, sliced 1 Large Onion, sliced 4 Pitta Breads Salad Mixture: lettuce, tomatoes and a small red onion, finely sliced 4 Tbsp. (60 ml) of Garlic Paste

Preparation (for 4 portion) for



  1. Place the chicken pieces in a bowl and mix together with 3 Tbsps. (45 ml) of Flora Gold margarine. Add the tikka paste, garlic paste and lemon juice. Cover the mixture with cling film and leave it to marinate in the fridge for at least 3 hours or ideally overnight.
  2. Heat the remaining Flora Gold in a frying pan, add in the marinated chicken and fry for three to four minutes.
  3. Add the mushrooms, green pepper and the onion and fry for 5 minutes, stirring occasionally. Ensure the chicken is properly cooked through.
  4. While the mixture is cooking, , heat the pittas in the oven. Once the pitta is hot, cut each one along one side to open it into ‘pockets’ and fill it with the salad mixture.
  5. Divide the chicken tikka mixture among the pitta pockets and serve.

If you’re looking for tasty recipes that have your heart health in mind, be sure to take a look at Flora’s selection of healthy recipes.

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