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Roast Chicken Pitas with Cumin-Lemon Dressing

Photo: Jan Smith
Yield 6 servings (serving size: 1 pita roll)
This is best made when the rotisserie chicken is still warm. If your pitas are a bit stale and don't roll up well, cut them into half circles, and stuff the pita pockets with the chicken mixture.

Ingredients

  • 3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
  • 1 cup cubed seeded peeled cucumber (about 1 cucumber)
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 3/4 teaspoon salt
  • 2 tablespoons extravirgin olive oil
  • 2 teaspoons cumin seeds
  • 4 garlic cloves, sliced
  • 6 (6-inch) pitas

Nutrition Information

  • calories 333
  • caloriesfromfat 27 %
  • fat 10.1 g
  • satfat 2 g
  • monofat 5.2 g
  • polyfat 1.9 g
  • protein 23.4 g
  • carbohydrate 36 g
  • fiber 1.6 g
  • cholesterol 53 mg
  • iron 3 mg
  • sodium 671 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 4 ingredients in a large bowl, tossing to coat.

  3. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.

  4. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.