Chicken Pitas with Tahini Sauce
These pitas are a great way of using leftover chicken. When sending it for your child's lunch, package the pita, tomatoes, chicken and tahini sauce separately. Include a spoon or plastic knife so your child can have fun assembling it just before eating.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 381 |
| pro | 29 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 39 g |
| fibre | 6 g |
| chol | 66 mg |
| sodium | 457 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 30% |
| vit A | 11% |
| vit C | 45% |
| folate | 36% |
Suggested Recipes
-
4 whole wheat pitas
2 cups (500 mL) sliced cooked chicken (about 2 breasts)
1 cup (250 mL) fresh parsley leaves
1 cup (250 mL) halved cherry_tomatoes
Tahini Sauce:
1/4 cup (50 mL) plain 2% yogurt
2 tbsp (25 mL) tahini
2 tbsp (25 mL) mayonnaise
2 tsp (10 mL) lemon juice
1 clove garlic, minced
Pinch ground cumin
Pinch salt
Preparation:
Tahini Sauce: In bowl, whisk together yogurt, tahini, mayonnaise, 1 tbsp (25 mL) water, lemon juice, garlic, cumin and salt ; set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut off top third of each pita. Open larger piece; slip smaller pita piece inside, cut side up.
Divide chicken and parsley among pitas. (Make-ahead: Wrap each stuffed pita in plastic wrap. Pack cherry tomatoes and tahini sauce in separate airtight containers. Refrigerate for up to 24 hours.)
Add cherry tomatoes to pitas: drizzle each pita with 2 tbsp (25 mL) tahini sauce.
Tags:
Lunch; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Make-Ahead;
Source
Canadian Living Magazine: April 2004
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