Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, sliced into strips
- 4 large pita breads or flatbreads
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sliced cucumbers
- 1/4 cup thin-sliced red onions
- Tahini sauce or garlic yogurt sauce for drizzling
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken strips and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 2 to 4 hours is ideal for maximum flavor.
- Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil if needed. Place the chicken in the pan in a single layer, working in batches if necessary to avoid crowding. Cook for 6 to 8 minutes per side until the chicken is cooked through and has developed a nice golden-brown char on the outside.
- While the chicken is resting for a few minutes, lightly toast your pita or flatbreads in a dry pan or directly over a low flame for about 30 seconds per side. This makes them soft and pliable for easy rolling.
- Spread a generous spoonful of tahini sauce or garlic yogurt sauce down the center of each warm pita. Layer a portion of the cooked chicken on top, followed by the shredded lettuce, diced tomatoes, cucumbers, and red onions.
- Carefully fold the sides of the bread over the filling and roll it up tightly. You can wrap the bottom in parchment paper or foil to help hold it together. Serve immediately while the chicken is still warm.
- Cook Time: 40 minutes
- Diet: High-Protein