Grilled Chicken Pitas with Sesame Drizzle

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Grilled Chicken Pitas with Sesame DrizzleRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Look for jars or cans of tahini on the international aisle of the supermarket. It adds nutty flavor and keeps the sandwich moist.

Serves 4 (serving size: 2 pita halves)


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2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
4 teaspoons fresh lemon juice, divided
1 tablespoon extra-virgin olive oil, divided
3/8 teaspoon kosher salt, divided
1 small garlic clove, minced
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (3-ounce) whole-wheat pitas, cut in half
2 cups shredded romaine lettuce
2 ounces bottled roasted red bell peppers, drained and thinly sliced


Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine tahini, 2 tablespoons water, 2 teaspoons juice, 1 1/2 teaspoons oil, 1/8 teaspoon salt, and garlic in a small bowl, stirring with a whisk.

2. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Add pitas to pan; cook 1 minute on each side or until lightly toasted. Slice chicken thinly across the grain.

3. Combine remaining 1 1/2 teaspoons oil and remaining 2 teaspoons juice in a medium bowl, stirring with a whisk. Add lettuce; toss to coat. Divide lettuce mixture, chicken, and bell peppers evenly among pita halves; drizzle each stuffed pita half with about 1 1/2 teaspoons tahini mixture.

Created date

December 2014

Nutritional Information

Calories 407
Fat 11.9 g
Satfat 1.9 g
Monofat 4.9 g
Polyfat 3.4 g
Protein 28 g
Carbohydrate 50 g
Fiber 7 g
Cholesterol 54 mg
Iron 4 mg
Sodium 776 mg
Calcium 38 mg