Nando's uses Portuguese peri-peri peppers aged in oak barrels for 6 months—most knockoffs skip this crucial step.
Nando's Creamy Pitta
Dive into a delightful summer feast with our Nando's Creamy Pitta—perfect for a quick lunch or meal prep for your busy week! Packed with juicy grilled chicken, zesty peri-peri sauce, and a luscious creamy dressing, this dish is not only bursting with flavor but also boasts under 400 calories and a whopping 40g of protein. Get ready to savor every bite while keeping your goals on track!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
The Story
This Portuguese-South African collision happened when Portuguese settlers brought peri-peri chilies to Mozambique in the 1400s, then South African immigrants dragged the recipe to London in the 1980s where some brilliant entrepreneur realized wrapping it in Middle Eastern pitta bread would create Britain's most addictive fast-casual empire—basically three continents having a proper punch-up in your mouth.
Regional Twist
In Cape Town's townships, they double the peri sauce and swap the Greek yoghurt for thick maas, then stuff it with pickled red onion instead of raw—proper fire meets fermented funk.
📝 Ingredients
Shopping List
- chives (to taste)
- 20 g fat free greek yoghurt
- ½ tsp (2 ml) garlic granules
- lettuce (to taste)
- ½ tsp (2 ml) onion granules
- 1 tbsp (15 ml) peri sauce
- 1 pitta
- red onion (to taste)
- 30 ml sour cream
Pantry Items
Amounts also listed in instructions below
- 100 g chicken
- oregano (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Season the chicken in the paprika, garlic, onion granules, and oregano. Air fry for 15 minutes at 190°C, then shred.
- 2
Mix the sour cream, yoghurt, and peri sauce together. Combine with the shredded chicken.
- 3
Toast the pitta, add the lettuce, chicken mixture, diced red onion, and chopped chives.
💡 Pro Tips
- ✓Let seasoned chicken rest for 15-20 minutes before air frying to allow salt in the spice blend to penetrate muscle fibers and draw out moisture for better browning.timing15-20 minutes
- ✓Air fry chicken at exactly 190°C because this temperature creates the Maillard reaction without exceeding 200°C where proteins denature too quickly and become tough.technique190°C
- ✓Shred chicken while still warm (above 60°C) because hot muscle fibers separate more easily along natural grain lines, creating better texture than cold shredding.timingAbove 60°C
- ✓Use a 3:2 ratio of sour cream to Greek yogurt to balance the 18% fat content of sour cream with yogurt's protein structure for optimal creaminess without separation.ingredient3:2 ratio
- ✓Toast pitta for 90-120 seconds until internal temperature reaches 65°C to activate starches and create a crispy exterior that won't become soggy from the creamy filling.technique90-120 seconds, 65°C
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Nando's uses Portuguese peri-peri peppers aged in oak barrels for 6 months—most knockoffs skip this crucial step.
Nando's Creamy Pitta
Dive into a delightful summer feast with our Nando's Creamy Pitta—perfect for a quick lunch or meal prep for your busy week! Packed with juicy grilled chicken, zesty peri-peri sauce, and a luscious creamy dressing, this dish is not only bursting with flavor but also boasts under 400 calories and a whopping 40g of protein. Get ready to savor every bite while keeping your goals on track!
The Story
This Portuguese-South African collision happened when Portuguese settlers brought peri-peri chilies to Mozambique in the 1400s, then South African immigrants dragged the recipe to London in the 1980s where some brilliant entrepreneur realized wrapping it in Middle Eastern pitta bread would create Britain's most addictive fast-casual empire—basically three continents having a proper punch-up in your mouth.
Regional Twist
In Cape Town's townships, they double the peri sauce and swap the Greek yoghurt for thick maas, then stuff it with pickled red onion instead of raw—proper fire meets fermented funk.
📝 Ingredients
Shopping List
- chives (to taste)
- 20 g fat free greek yoghurt
- ½ tsp (2 ml) garlic granules
- lettuce (to taste)
- ½ tsp (2 ml) onion granules
- 1 tbsp (15 ml) peri sauce
- 1 pitta
- red onion (to taste)
- 30 ml sour cream
Pantry Items
Amounts also listed in instructions below
- 100 g chicken
- oregano (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Season the chicken in the paprika, garlic, onion granules, and oregano. Air fry for 15 minutes at 190°C, then shred.
- 2
Mix the sour cream, yoghurt, and peri sauce together. Combine with the shredded chicken.
- 3
Toast the pitta, add the lettuce, chicken mixture, diced red onion, and chopped chives.
💡 Pro Tips
- ✓Let seasoned chicken rest for 15-20 minutes before air frying to allow salt in the spice blend to penetrate muscle fibers and draw out moisture for better browning.timing15-20 minutes
- ✓Air fry chicken at exactly 190°C because this temperature creates the Maillard reaction without exceeding 200°C where proteins denature too quickly and become tough.technique190°C
- ✓Shred chicken while still warm (above 60°C) because hot muscle fibers separate more easily along natural grain lines, creating better texture than cold shredding.timingAbove 60°C
- ✓Use a 3:2 ratio of sour cream to Greek yogurt to balance the 18% fat content of sour cream with yogurt's protein structure for optimal creaminess without separation.ingredient3:2 ratio
- ✓Toast pitta for 90-120 seconds until internal temperature reaches 65°C to activate starches and create a crispy exterior that won't become soggy from the creamy filling.technique90-120 seconds, 65°C