California Caesar Chicken Pita

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

Ingredients
Servings:
Pita Sandwich
g
Boneless Chicken Breast
tbsp
Olive Oil
tsp
Sweet Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Dried Oregano
tsp
Ground Turmeric
tsp
Cayenne Pepper
tbsp
Lemon Juice
g
Iceberg Lettuce
Avocado
g
Strawberries
Caesar Tahini Dressing
tbsp
Tahini Paste
tbsp
Whole Grain Dijon Mustard
Garlic Clove
tbsp
Lemon Juice
Anchovy Fillets
tbsp
Greek Yoghurt
tsp
Honey
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To assemble, spread each pita with Caesar tahini dressing, then lettuce, chicken, avocado, strawberries, and drizzle with more sauce.

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To assemble, spread each pita with Caesar tahini dressing, then lettuce, chicken, avocado, strawberries, and drizzle with more sauce.

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