Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 2 pita halves)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Delicious, quick and healthy!

April 19, 2015
This was delicious--a fast and healthy meal. I added some thinly sliced Persian cucumbers and diced red onion to the lettuce mixture. I will definitely be making this for my family again.

Good but not great

April 22, 2015
I seasoned the chicken with some ras al hanout left over from another recipe since I thought they'd need a little something. I also made extra sauce and added cucumbers to the roasted peppers and lettuce.  Still needed a spark--I think plain Greek yogurt would've given the greater moisture and creaminess that I was missing and maybe some red pepper flakes in the tahini sauce.  I may try this again but add the yogurt to the sandwiches.  Served with whole wheat couscous and steamed fresh spinach with lemon. I made the couscous b/c my husband always like a grain, potato, or pasta with anything, but I wouldn't need it myself. The pitas were very filling!

Simple and tasty

May 19, 2015
I used rotisserie chicken breast so these came together extra quickly. Also used flatbread wraps instead of pitas. This recipe reminds me a bit of CL's Chicken Shawarma recipe from July 2008, which is 10-star tasty (the chicken is marinated, which makes all the difference I think). This isn't bad at all - just a little simple/ordinary, especially compared to that other AMAZING recipe.