What a great sandwich recipe! It was easy to make ahead of time, the ingredients are inexpensive and you probably already have most, if not all in, your pantry already. The tangy yogurt sauce goes so nicely with the crunchy veggies and the warm grilled chicken. I put the chicken for these in to marinade a day ahead so remember that there is marinating time involved. The instructions below are to prepare everything (while marinating the chicken) a day ahead. These are a snap to put together if everything is precut when you’re ready to assemble the sandwiches. You could also add cheese, olives or a bit of olive oil if you’d like.
Marinated Chicken Pita Sandwich
Ingredients:
For chicken:
- 1.5 lb boneless skinless chicken breasts cut into strips
- 1 6oz container plain greek yogurt
- 2 cloves garlic, chopped small
- juice of 1 lemon
- 1 tbsp Italian seasoning (or a mix of basil, oregano etc…)
For yogurt sauce:
- 1 6oz container plain greek yogurt
- 1/2 clove garlic, smashed to a paste
- 1/2 tsp fresh dill, chopped very small
- 1/4 tsp kosher salt
For sandwich assembly:
- 4 pita breads (I used low-carb)
- romaine lettuce, washed, dried, trimmed and leaves cut in half short ways
- 1 large cucumber, cut into short strips
- 2 vine ripened tomatoes, cut into slices
Instructions:
- Put all chicken marinade ingredients into a large zip-lock bag, smush around to coat, and refrigerate for 24 hours.
- Add all ingredients for the yogurt sauce into a small container with a lid and mix well. refrigerate until ready to use.
- Cut up all veggies and refrigerate until ready to use.
When you’re ready to make the sandwiches:
- Preheat grill, grill pan or panini press (what I used). Cook in batches until cooked thoroughly.
- Cut pita in half, split and spread a layer of the yogurt sauce. Fill the inside with lettuce, cucumber, tomato slices, marinated chicken and a bit more sauce if you’d like. Serve.
Sparks from the Kitchen 