Tahini-Caesar Chicken Pitas
Your favorite salad-in-a-sandwich gets a Mediterranean twist.
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!
- 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
- Season chicken evenly with ½ tsp. salt, ½ tsp. black pepper, oregano, and paprika.
- 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.
- 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.
- 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.