Heat oil in a skillet over medium-high heat. Add the ground chicken and minced red onion. Season with salt, spices and the plum sauce. Cook, stirring and breaking up the meat with the side of a spoon, until the chicken is fully cooked and most of the liquid has evaporated from the pan. Remove from heat and keep warm.
To make the salsa, finely mince the mango and the green onions and combine with fresh minced cilantro (coriander), lime juice and a pinch of salt. Taste and add more lime juice if it seems too sweet.
To serve, let diners assemble their own sandwiches by filling the halved pita with the chicken and salsa. Pita can be gently warmed in the oven or the microwave.
- Serves: 5
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) extra lean ground chicken
- 1 tsp (5 mL) canola oil
- 1 red onion(s), minced
- 1/4 tsp (1.25 mL) salt
- 1 pinch salt
- 2 tsp (10 mL) cumin, ground
- 2 tsp (10 mL) curry powder
- 2 tsp (10 mL) ginger, ground
- 1/4 tsp (1.25 mL) cinnamon
- 1/2 cup (125 mL) plum sauce
- 5 whole wheat pita
- 2 mangoes, ripe, peeled and minced
- 1/4 cup (60 mL) cilantro, fresh
- 2 green onion(s), minced
- 1 tbsp (15 mL) lime juice, fresh
This recipe also works as an appetizer. Cut the pita into triangles and brush with olive oil and sea salt. Toast on a baking sheet in a 450°F / 230°C oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with the chicken mixture and top with mango salsa and a small sprig of cilantro.