Cooking over high heat without stirring gives the chicken and peppers a smoky, charred crust.

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Credit: Caitlin Bensel

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: 2 pita halves)


Ingredient Checklist


Instructions Checklist
  • Stir together 1 tablespoon lime juice, 1 tablespoon oil, and 1 tablespoon chili garlic sauce in a small bowl. Set aside.

  • Heat a large cast-iron skillet over medium-high. Working in batches, add pitas to skillet, and toast until lightly browned, about 1 minute per side. Cut in half; set aside.

  • Increase heat to high. When skillet starts to smoke, add remaining 1 tablespoon oil. Add chicken in a single layer, and cook, undisturbed, until browned, about 1 minute. Stir and cook until browned on both sides, about 1 more minute. Move chicken to sides of skillet. Add bell pepper, and cook, undisturbed, until slightly charred, about 2 minutes. Add zucchini to bell pepper, and cook 1 minute. Add scallions, salt, pepper, and sauce mixture; stir together, and cook 1 minute.

  • Stir together sour cream, remaining 1 tablespoon lime juice, and remaining 1 1/2 teaspoons chili garlic sauce. Fill each pita half with 1/4 cup lettuce and 1/2 cup chicken-and-vegetable mixture. Drizzle with sour cream sauce, and serve immediately.

Nutrition Facts

389 calories; fat 13g; saturated fat 3g; protein 32g; carbohydrates 38g; fiber 4g; sugars 4g; added sugar 1g; sodium 676mg.