Bringing the sunshine with these Cali inspired California Caesar chicken pita sandwiches. Delicious Caesar tahini dressing and all of the desired toppings you love. These loaded pitas are so and makes for a fun, delicious, and different weeknight dinner
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a bowl, combine the olive oil, chicken, paprika, cumin, garlic powder, dried oregano, turmeric, cayenne, lemon juice, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
Preheat the oven to 190 ºC. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge.
Prepare pita breads according to packaging instructions. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into even cubes. Wash the lettuce, spin dry and chop finely. Wash the strawberries, drain them, remove the greens, and quarter them.
To make the dressing peel the garlic clove. Combine all ingredients and 4 tablespoons of water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and pepper.
To assemble, spread each pita with Caesar tahini dressing, then lettuce, chicken, avocado, strawberries, and drizzle with more sauce.
Preparing In The Kitchen
Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a bowl, combine the olive oil, chicken, paprika, cumin, garlic powder, dried oregano, turmeric, cayenne, lemon juice, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
Preheat the oven to 190 ºC. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge.
Prepare pita breads according to packaging instructions. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into even cubes. Wash the lettuce, spin dry and chop finely. Wash the strawberries, drain them, remove the greens, and quarter them.
To make the dressing peel the garlic clove. Combine all ingredients and 4 tablespoons of water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and pepper.
To assemble, spread each pita with Caesar tahini dressing, then lettuce, chicken, avocado, strawberries, and drizzle with more sauce.
