Pour the peri peri spice mix on the mini chicken fillets and mix well.
Leave a side to marinade for as long as possible.
To make the mint yogurt dressing, add the yogurt, finely chopped mint, lemon juice, garlic, salt and pepper to a small bowl and mix well.
Leave in the fridge until needed.
To make the salad, add the mixed leaves, cherry tomatoes, cucumber and red pepper to a large bowl.
Spray a lined tray with 1 kcal spray and arrange the mini chicken fillets on it.
Spray again with 1kcal spray.
Grill them for 10-12 minutes turning half way through. They should be white all the way through but still juicy. If using large chicken fillets, cooking time will be longer.
Toast the pita pockets and slice.
Spoon some of the mint yogurt dressing into each pita and add the grilled chicken fillets.
Top with hot sauce and serve with side salad.