Low Carb Chicken Meatball Pita

Ingredients:

For the meatballs:
100g chicken mince
1 small handful baby spinach leaves, chopped
½ garlic clove, crushed
¼ teaspoon dried oregano
1 tbsp Psylliun husk
1 tablespoon feta, crumbled
salt and pepper to taste

For the salad:
4 cherry tomatoes, halved or sliced
cucumber, diced
¼ red onion sliced
1 small handful baby spinach leaves
1 wholemeal pita pocket half or any low carb option you can find

For the tzatziki:
50g plain yoghurt
2 cm piece cucumber grated
lemon juice to taste
½ garlic clove crushed
½ tsp fresh parsley finely chopped
salt and pepper to taste

Directions

Meatballs – mix the chicken mince, spinach, garlic, oregano,  psyllium and feta in a mixing bowl. Add the salt and pepper and mix gently until well combined. Make 2 even-sized balls from the mixture and flatten slightly.

Heat your frying pan and spray lightly with oil spray. Cook the chicken meatballs for 6-8 minutes or until golden brown and cooked all the way through, remember to turn them. Remove from the heat and set aside to rest.

Tzatziki – add the yoghurt, cucumber, lemon juice, garlic and parsley to a small bowl. Add the salt and pepper and mix until well combined.

Salad – place the tomatoes, cucumber and onion in a bowl and toss gently to mix them up.

Stuff the pita half way with the left over spinach leaves, tomato and cucumber salad and the chicken meatballs.

Drizzle over the tzatziki.

Enjoy!

 

Low Carb Chicken Meatball Pita

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