Chicken Pita Wraps Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Dinner
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Cuisine
Mediterranean
Chicken Pita Wraps Recipe
Description
The chicken thighs and chickpeas are seasoned with ground coriander, cumin, kosher salt, and black pepper, then roasted together uncovered at high heat until the chicken reaches safe internal temperature and develops roasted flavor. After resting, the chicken is sliced into strips.
Warmed pita serves as a base, spread with tzatziki sauce which brings a tangy creaminess. Layers of spiced chicken strips, roasted chickpeas for added texture, and fresh arugula for a peppery bite are assembled, optionally garnished with chopped fresh dill. This combination offers contrasting textures and balanced flavors.
Chicken breasts or rotisserie chicken can substitute thigh meat, and other leafy greens or herbs may be used in place of arugula and dill. Flatbreads like naan can replace pita. Leftover components should be stored separately in airtight containers and consumed within four days for quality.
Ingredients
- 1 pound chicken thighs (455 gr) - boneless, skinless
- 1 can chickpeas 15.5 oz. can, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 pita bread
- 1 cup tzatziki sauce
- 1 cup arugula rinsed and drained, fresh
- dill chopped (optional, fresh, handful
Instructions
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Pat-dry chicken with a sheet of paper towel. Transfer the chicken and chickpeas onto the baking sheet and make sure that they are on a single layer.
- Drizzle them with olive oil and sprinkle them with coriander, cumin, salt and pepper.
- Rub all sides of the chicken and chickpeas with the spices either with your clean hands or using a spatula and/or tongs (to flip the chicken).
- Roast for 15 minutes or until the chicken is fully cooked (it should register between 160-165 F degrees when a thermometer is inserted in the middle of a thigh).
- Let rest for 5 minutes. Cut chicken into strips.
- Meanwhile, if preferred, place the pita in the oven and let it warm with the residual heat for a few minutes.
- When ready to assemble, place a pita bread on a plate. Spread it with a few tablespoons of tzatziki sauce and top it off with chicken strips, a handful of crispy chickpeas, and arugula. If preferred, drizzle it with more Tzatziki sauce and garnish with fresh dill. Lightly sprinkle with salt and pepper.
- Repeat the same process for the rest of the pita bread.
- Serve.
Notes
- Chicken thighs can be substituted with chicken breasts or rotisserie chicken for convenience or preference.
- Use any leafy greens or herbs such as parsley or mint instead of arugula and dill if desired.
- Pita can be replaced with storebought or homemade naan or other flatbreads.
- Store leftovers separately in airtight containers and refrigerate for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 115mg | 38% |
| Sodium | 1520mg | 63% |
| Potassium | 517mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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