Roast Chicken Pitas with Cumin-Lemon Dressing

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 27%
  • Fat: 10.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 23.4g
  • Carbohydrate: 36g
  • Fiber: 1.6g
  • Cholesterol: 53mg
  • Iron: 3mg
  • Sodium: 671mg
  • Calcium: 74mg

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

  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.
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