Little Pitta Recipe

Make the mayo

In a small bowl combine 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons finely chopped parsley, 1 tablespoon chopped dill (if using), and 1 minced garlic clove. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth. Taste and adjust salt or lemon as needed. Refrigerate while you prepare the chicken to let flavors meld (at least 10 minutes).

Prepare and season

Trim any fat from 2 chicken breasts. If breasts are thick, slice each horizontally to make 4 thinner cutlets or pound lightly between plastic wrap to an even ~1/2-inch thickness so they cook quickly and evenly.

Place the cutlets on a plate and drizzle with 2 tablespoons olive oil. Sprinkle 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried oregano and 1 teaspoon lemon zest evenly over both sides. Rub the seasoning into the meat and let sit for 5–10 minutes while the pan heats.

Cook the chicken

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if the pan is not nonstick. Add the seasoned chicken cutlets and cook 3–4 minutes per side (depending on thickness) until golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Do not overcrowd the pan — cook in batches if necessary. Transfer cooked cutlets to a plate and let rest 3–5 minutes, then slice into strips roughly 1/2-inch wide.

Warm the 4 small pitta breads: wrap in a damp paper towel and microwave 15–20 seconds, or warm in a 180°C (350°F) oven for 4–5 minutes. Alternatively, toast cut side down in a dry skillet for 30–60 seconds each side until pliable.

Carefully open each pitta to form a pocket (or slice open one side if preferred). Spread about 1 tablespoon of the chilled Lemon & Herb mayonnaise inside each pitta pocket, evenly distributing it (4 tablespoons total).

Line each pitta with a lettuce leaf (4 leaves total). Divide the sliced chicken evenly among the pittas, placing strips over the lettuce.

Drizzle 1 tablespoon Heinz ketchup over the chicken in each pitta (4 tablespoons total). If desired, add a little extra lemon & herb mayo on top. Serve immediately while chicken is warm.