Throughout my ongoing quest to get more organised, I’ve been on the hunt for some tasty lunches that I can freeze and have at the ready for work days. I was looking for some sandwich filling ideas that would freeze (and thaw) well. I combined a few of the ideas and came up with these. They taste sensational (even if I do say so myself). The next time I make them, I’ll double the quantity so they’ll go further.
1/2 small brown onion
2 tsp ginger
2 tsp curry powder
1 tsp crushed garlic
1 tsp cumin
1/2 lime (use other half in filling) (I used lemon as it’s all I had)
Spray olive oil
1/2 onion, sliced
500g chicken mince
200g tub natural low fat yoghurt
1 cup frozen peas
4 spring onions (greens and whites sliced)
2 tbs coriander, chopped
4 wholemeal pita pockets, halved
2 tbs water
Blend sauce ingredients in a food processor to form a paste. Set aside.
Heat oil in a frying pan on a medium heat.
Saute onion until golden. Add sauce and cook until the bottom of the pan starts to go brown. Add the lime to deglaze the pan and scrape the brown bits from the bottom of the pan stirring frequently.
Add chicken mince and cook for a few minutes before adding yoghurt, peas and onions to the pan. Add 2 tbs of water. Stir until chicken is cooked.
Fill halved pitas with mixture. Top with baby spinach and a dollop of natural yoghurt.
* I froze the pitas in glad wrap without the toppings. I found they thawed okay but the pita bread wasn’t as fresh tasting as I’d have liked. I’d probably use wraps instead of pita bread if I was going to freeze them again.
* The mix will last up to three days in the fridge.