Chicken Pitas with Tahini Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 4 whole wheat pita pockets
  • 2 cups sliced cooked chicken
  • 1 cup fresh parsley leaves
  • 1 cup halved cherry tomato
Tahini Sauce:
  • 1/4 cup plain 2% yogurt
  • 2 tablespoons tahini
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 clove garlic minced
  • 1 pinch ground cumin
  • 1 pinch salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 457 mg
  • Protein 29 g
  • Calories 381.0
  • Total fat 13 g
  • Cholesterol 66 mg
  • Saturated fat 3 g
  • Total carbohydrate 39 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Pitas with Tahini Sauce

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