Mini Mango Chicken Pita

A light meal that can also be served as an appetizer.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 6 servings
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All You Need

  • 1 lb (500 g) boneless, skinless chicken breast
  • 1 mango, diced
  • 1/2 cup (125 mL) plus 2 tbsp (30 mL) Club House La Grille Honey & Dijon Marinade
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) chopped walnuts
  • 2 green onions, sliced
  • 1 tbsp (15 mL) lime juice
  • Club House Black Peppercorn Grinder
  • Club House Sea Salt Grinder
  • 24 mini pitas


  1. Pierce the chicken with a fork and place in a resealable plastic bag or glass dish. Pour ½ cup (125 mL) marinade over the chicken. Marinate for 30 minutes or longer in the refrigerator.

  2. Remove chicken from marinade and discard any remaining marinade.

  3. In a large frying pan, heat the olive oil over medium heat, and cook the chicken until it is no longer pink and the internal temperature reaches 165°F (74°C).

  4. Dice the chicken.

  5. In a large bowl, mix the chicken, mango, walnuts, green onions, lime juice and remaining 2 tbsp (30 mL) marinade. Add salt and pepper to taste.

  6. Divide mixture into the mini pitas and serve.


Need a little inspiration? We’re ready with a few suggestions.