Roast Chicken Pitas with Cumin-Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is best made when the rotisserie chicken is still warm. If your pitas are a bit stale and don't roll up well, cut them into half circles, and stuff the pita pockets with the chicken mixture. Ingredients:
3 cups shredded skinless, boneless rotisserie chicken (about 1 chicken) |
1 cup cubed seeded peeled cucumber (about 1 cucumber) |
1/3 cup fresh lemon juice (about 2 lemons) |
3/4 teaspoon salt |
2 tablespoons extravirgin olive oil |
2 teaspoons cumin seeds |
4 garlic cloves, sliced |
6 (6-inch) pitas |
Directions:
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a large bowl, tossing to coat.
3. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.
4. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.
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