Cut the pitta breads in half and toast lightly. Set aside.

In a small bowl, mix the quinoa, peanuts, and 30ml of olive oil. Set aside.

In a small bowl, mix the coriander with the yogurt and the remaining olive oil. Season with salt and pepper and set aside.

Fill the pitta pockets with the chicken, quinoa mixture, avocado, and cherry tomatoes. Serve with the coriander-yogurt sauce.


  • 4 wholewheat pitta breads
  • 180g cooked quinoa
  • 35g chopped roasted peanuts
  • 90 ml olive oil, divided
  • 2 tablespoons coriander, rinsed and finely chopped
  • 250g plain yogurt
  • Salt and pepper
  • 140g cooked, cubed chicken
  • 1 avocado, pitted, peeled, and sliced
  • 150g cherry tomatoes, quartered

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