Pita bread with chicken fillet and potato wedges

Preheat the oven to 240°C (475°F). Cut the chicken breast into 1 cm thick strips and marinate them with 1 tablespoon of olive oil and the World Spice Blend - Jamaican Jerk. Then refrigerate for 10 minutes.

Peel and slice the red onion into half rings. Peel and finely chop the garlic, halve the cherry tomato, and cut the bell pepper into 1 cm thick strips.

Heat olive oil in a pan and sauté the garlic and red onion for 3 minutes, or until golden brown. Then add the bell pepper strips and cook for 5 minutes. Turn off the heat and add the cherry tomatoes.

Heat the remaining olive oil in a pan and fry the chicken for 7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and fry the potato wedges for another 7 minutes, until golden brown and season with salt and pepper to taste.

Meanwhile, place the pita breads on an oven rack and bake them in the preheated oven according to the package directions.

Fill the pita breads with the chicken and lukewarm vegetables and serve with the potato wedges.