Tahini-Caesar Chicken Pitas

Your favorite salad-in-a-sandwich gets a Mediterranean twist.

by Jamie Vespa, R.D. Recipe Developer

Since many UC patients deal with a dairy intolerance, this Caesar dressing is made with tahini—an antioxidant-rich sesame-seed paste. Choose a whole-wheat pita to reap the many benefits of added fiber, such as slower digestion and added micronutrients. Get the scoop on how we developed our UC Cooking Club recipes!

Servings
4
Total Time
20 min

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • ¾ tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided
  • ½ tsp. dried oregano
  • ½ tsp. paprika
  • Cooking spray
  • 3 Tbsp. tahini (sesame seed paste)
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. finely chopped capers
  • 1 tsp. Dijon mustard
  • ½ tsp. granulated garlic or garlic powder
  • 4 cups chopped romaine lettuce
  • ⅓ cup thinly sliced red onion
  • 1 cup canned chickpeas, rinsed and drained
  • 4 (3-oz.) whole-grain pita pockets, sliced in half

Directions

    1. Season chicken evenly with ½ tsp. salt, ½ tsp. black pepper, oregano, and paprika.
    1. Heat a grill pan over medium-high heat. Coat pan and chicken breasts with cooking spray. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Slice chicken thinly across the grain.
    1. Prepare Tahini-Caesar dressing: Combine tahini, lemon juice, capers, mustard, garlic, and remaining ¼ tsp. each salt and black pepper. Gradually whisk in up to 3 Tbsp. warm water until smooth.
    1. Combine lettuce, red onion, and chickpeas in a large bowl; toss with half of Tahini-Caesar dressing. Divide lettuce mixture and chicken evenly among pita halves; drizzle each stuffed pita with remaining Tahini-Caesar dressing.

Nutrition Info

Per Serving: 502 calories; 12g fat; 2g saturated fat; 83mg cholesterol; 1082mg sodium; 63g carbohydrate; 10g fiber; 40g protein; 4g sugar; 80mg calcium; 5mg iron; 829mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.