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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.

Ruth Cousineau
This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary test

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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