Spicy Chicken Pita Wrap
Olive oil-soaked pan-fried fresh pita bread topped with spicy zhug ground chicken seasoned wtih fresh parsley, shallots, garlic, and baharat seasoning. Then topped with a crispy baby spinach salad tossed in a tangy, crunchy date pecan pomegranate vinaigrette.
Servings 4 servings
Calories: 608kcal
Ingredients
- 3 garlic cloves peeled
- ½ bunch flat-leaf parsley
- 1 pound ground chicken
- ¼ cup zhug zhoug or schug
- 1 tablespoon baharat seasoning
- kosher salt and ground black pepper
- 4 pita bread pocket style
- 6 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon apple cider vinegar
- 1 lemon
- 3 pitted Medjool dates
- 8 whole roasted and salted pecans
- 5- ounce baby spinach
- chopped parsley for garnish, optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Aromatics: Blend or chop garlic and parsley finely by hand or with a food processor, then add to a mixing bowl.
- Season the Ground Chicken: Add the ground chicken, zhug, baharat seasoning, salt, and pepper to the bowl and combine everything well.
- Prepare the Pitas: Halve the pita bread horizontally by carefully cutting along the edges with a serrated bread knife. Note: Please look at the tutorial pictures for more details. Then, spread the mixture onto the open-face pita slices.
- Cook the Chicken Pitas: Heat a large cast iron skillet on medium-high with two tablespoons of olive oil. Once hot, lower to low-medium heat and brown the pitas chicken side for 5 minutes each. Keep the cooked pitas in a warm area.
- Note: If cooking two or more at a time, cook evenly by rotating them with a spatula 180 degrees halfway through cooking. While the pita cooks, make the dressing
- Prepare the Dressing: In a bowl, vigorously whisk together the pomegranate molasses, apple cider vinegar, lemon zest, and lemon juice while slowly adding three tablespoons of olive oil.
- Next, chop the dates and pecans into small chunks and add them to the dressing. Season with salt and pepper. Once all the pitas are cooked, begin to plate.
- Plate up the Chicken Pita Sandwiches: Combine the spinach with the dressing. Then, place one pita on the plate and topped with the spinach salad. Place the second pita and repeat, making show to lay them in a U shape next to each other.
- Add the leftover dressing if any over the sandwich and garnish with chopped parsley.
Video
Nutrition
Calories: 608kcal | Carbohydrates: 53g | Protein: 27g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 430mg | Potassium: 1042mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3368IU | Vitamin C: 26mg | Calcium: 115mg | Iron: 3mg
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