Rating: 3.5 stars
3 Ratings
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Look for jars or cans of tahini on the international aisle of the supermarket. It adds nutty flavor and keeps the sandwich moist.

This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

407 calories; fat 11.9g; saturated fat 1.9g; mono fat 4.9g; poly fat 3.4g; protein 28g; carbohydrates 50g; fiber 7g; cholesterol 54mg; iron 4mg; sodium 776mg; calcium 38mg.
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