Chicken cutlets with chutney sauce in pita bread

Ingredients:

• 700 g minced chicken or young lamb
• 4 hollow pitas
• 1 cup mango chutney (sweet and sour fruit puree)
• A handful of coriander, mint and basil leaves
• 1 tbsp cumin (handful)
• 1 tbsp. l. plus 1 tsp. Grill Seasoning Blends (1 1/3 handfuls)
• 1 cup natural yogurt
• 2 tbsp. l. olive oil
• 8 tender lettuce leaves
• Exotic chips with spices (preferably taro root chips)

Preparation:

1. Place a handful of cilantro, mint, and basil in a food processor and pulse until finely chopped. In a bowl, combine the chopped herbs, yogurt, cumin, and grill seasoning. Add the ground beef and mix well. Form into 4 large, very thin patties.
   
   Wash and heat a large nonstick frying pan over medium-high heat with a couple of tablespoons of olive oil. Fry the patties for 3-4 minutes on each side.
   
   Heat a second small skillet over high heat and fry the pitas on each side until bubbly. Cut off the tops of the pitas and fill them with the patties, lettuce leaves, and mango chutney.