Pita with Chicken for Breakfast

Pita with chicken for breakfast is simple and quick, especially if you boil the chicken the day before. Instead of legs, you can use chicken breast or turkey. If desired, poultry meat, disassembled into fibers, can be quickly fried with the addition of a small amount of vegetable oil, and finely chopped spicy herbs can be added to the yoghurt dressing.

Ingredients

• 2 large chicken legs
• 2 cups (125 g each) of natural yogurt
• 1 tbsp. l. creamy horseradish
• 0.5 tsp sweet ground paprika
• 2 medium cucumbers
• 1 small bunch of radishes
• olive oil
• 4 pitas
• salt

Directions

1. Boil chicken legs in boiling water until cooked through. Remove the chicken flesh from the bones and disassemble into fibers.
2. Mix yogurt with horseradish and paprika. Cut cucumbers and radishes into thin slices, season with salt and oil.
3. Heat the pitas in a hot oven for 5 minutes, cut in half and uncover. Spread the inside of the pita with yogurt, put the chicken and salad inside, along with the juice that has come out. Serve immediately.