Mediterranean Style Spiced Chicken & Veggies, topped with a Yogurt based Cilantro Tahini Sauce, wrapped in a warm Pita Bread & garnished with a drizzle of Lemon Juice – it’s Heaven on a Plate!!!
I am a huge fan of Mediterranean food… be it the wraps, gyros, falafels, or the even more exotic Kebabs, Kabsahs, & Mansafs. My childhood memories of the Middle East still tickle my taste buds and that’s probably the reason why I’m so fond of their delicious cuisine. After moving back to India at a very young age I had almost forgotten the taste of Mediterranean food, until Shawarma became popular in my hometown and various joints started popping up. I have always felt that your tongue and your memories are soo connected, in fact recently I got to taste some authentic white garlic sauce at a restaurant here in the US, and at that moment I started recollecting long forgotten memories of the place I last tasted it while I was a kid, the other dishes served there, the city, people, and many more…wow, the feeling is so beautiful…!
This recipe is one of the easiest and healthiest ways to make Chicken Pita Wraps. The sauce is the hero of this recipe, it’s a yogurt based sauce with Tahini, garlic, lemon juice and cilantro. It tastes soo good that you can simply dip pita breads in it and enjoy, or even your finger and lick!!
Tenderloins were my preference of the chicken used in this recipe, you can also replace it with breast pieces if you prefer. Pan roast the chicken to perfection until it is charred on both sides, and slice it to thin strips. The simple salad of veggies with freshly squeezed lemon juice is also very refreshing and satisfying to your stomach. All these simple ingredients wrapped together in a warm pita bread make it a super delicious meal; one great option for your lunch or your dinner… with a Mediterranean touch…!!
Enjoy, Happy Cooking!!!
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Mediterranean Style Spiced Chicken & Veggies, topped with a Yogurt based Cilantro Tahini Sauce, wrapped in a warm Pita Bread, & garnished with a drizzle of Lemon Juice.
- 6 chicken tenderloins (1 lb.)
- 1 garlic clove (finely minced)
- ½ tsp ground cumin
- 1 tsp pepper powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 2 tbsp olive oil
- 2 tsp lemon juice
- 5 tbsp low fat plain yogurt
- 2 tbsp tahini sauce
- 1 garlic (finely minced)
- ½ of a lemon squeezed
- 1 tbsp cilantro (chopped)
- 1 cucumber (sliced into cubes)
- 1 tomato (sliced)
- 1 onion (cubed)
- romaine lettuce (chopped)
- ½ of a freshly squeezed lemon juice
- salt and pepper
Marinate chicken with the above ingredients for 3-4 hrs.
Heat olive oil in pan on a medium heat, add chicken pieces and cook until it is charred on both sides (5-6 mins).
Slice the chicken into thin strips and keep aside.
Combine yogurt, tahini sauce, garlic, lemon juice, salt and pepper in a bowl. Whisk well.
Mix veggies with lemon juice. Season with salt and pepper.
Warm pita breads in a pan or microwave/oven to make them soft.
Arrange sliced chicken, veggie salad and top with a dollop of cilantro tahini sauce.
Fold them and enjoy!
- I have used chicken tenderloins in this recipe, which I find easy to manage with the cooking time. You can also use breast pieces or boneless thighs.
- You can use your choice of veggies for the salad.
- Leftover sauce can be stored in an airtight container and refrigerated for 2-3 days.