By Sandra Rosser. This has got to be one of the tastiest and simplest recipes. Ideal as it can all be prepared in advance, so at the end of a busy day it’s ready in minutes, and it’s low in fat.

The juice of 2 Limes Plus a little of the zest
4 Skinned and boned chicken breast fillets
1 level teaspoon of ground coriander
1 level teaspoon of ground cumin
½ level teaspoon of ground saffron
1 tablespoon of chopped fresh mint
170g tub of houmous
170g tub of greek style yogurt
2 tablespoons of  olive oil (for cooking)
4 white pitta breads

Simply mix together the lime juice and a little of the zest with the coriander, cumin, saffron and fresh mint in a shallow dish. Slice the chicken breast into strips and add to the marinade, then refrigerate for at least ½ an hour.

In a separate bowl mix the yogurt and houmous together, cover with cling film and place in to fridge to chill for later.

When you are ready, heat the oil in a large frying pan and gently fry the chicken for 8 to 10 minutes until lightly golden. Whilst the chicken is cooking warm the pitta breads, either under the grill or in the toaster, then cut in half and open up to make a pocket. Fill each pocket with a generous spoonful of the yogurt mixture and some chicken, and as an extra crunch add some thinly sliced yellow pepper.

Serve with a fresh green salad and a chilled glass of Pinot Grigio.