Pitasaladsandwicheswithtahinisauce Recipes

MARINATED CHICKEN PITA SANDWICH

Steps:

• Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

PITA SALAD WITH TAHINI DRESSING

Steps:

• For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
• In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
• For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.

STIR-FRY PITA SANDWICHES

Steps:

• Cut chicken tenders in half lengthwise and crosswise.
• Coat large nonstick skillet with nonstick cooking spray.
• Cook and stir chicken over medium heat 3 minutes.
• Add onion and bell pepper; cook and stir 2 minutes.
• Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
• Remove from heat; uncover and let cool 5 minutes.
• While chicken mixture is cooling, cut pita breads in half to form pockets.
• Line each pocket with lettuce leaf.
• Spoon chicken filling into pockets; sprinkle with feta cheese.
• Note: Salad dressings offer a surprising amount of convenience in the kitchen.
• Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.

PITA SALAD SANDWICHES WITH TAHINI SAUCE

Steps:

• In a small bowl, mix all sauce ingredients until blended.
• Slice an edge from each pita bread, and carefully open pockets.
• In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
• Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
• Serve right away.