Roast Chicken Pitas with Cumin-Lemon Dressing

Roast Chicken Pitas with Cumin-Lemon Dressing Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: 1 pita roll)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

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

Note:

Lorrie Corvin,

July 2005
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