Grilled Chicken Pitas with Sesame Drizzle
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.
- Cook45 min
- Total45 min
- Serves4
- LevelIntermediate
Ingredients
- 2 tbsp. tahini (roasted sesame seed paste)
- 2 tbsp. water
- 4 tsp. fresh lemon juice, divided
- 1 tbsp. extra-virgin olive oil, divided
- 3/8 tsp. kosher salt, divided
- 1 small garlic clove, minced
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/2 tsp. freshly ground black pepper
- 4 (3-ounce) cooking spray
- 2 cups whole-wheat pitas, cut in half
- 2 ounces shredded romaine lettuce
- bottled roasted red bell peppers, drained and thinly sliced
Method
- 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.
- 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.
