Chicken Shawarma Pita with Garlic Yogurt Sauce

Ingredients

• 5¼ oz boneless skinless chicken breast, raw
• 1 medium pocket white pita bread
• 3 tbsp nonfat plain Greek yogurt
• 2 tsp tahini
• 1 tsp olive oil
• 1 generous handful romaine lettuce, shredded
• ½ medium tomato, diced
• 30 g cucumber, thinly sliced
• ¼ small red onion, thinly sliced
• 1 tsp lemon juice
• 1 small clove garlic, minced
• about 1 tsp shawarma spice blend

Method

1. 1Make the sauce first: whisk the Greek yogurt, tahini, lemon juice, and minced garlic with a pinch of salt. Thin with a teaspoon of water if it seems thick. Set aside.
2. 2Pat the chicken breast dry and pound it gently to even thickness. Rub all over with the olive oil, shawarma spice blend, and a pinch of salt.
3. 3Heat a skillet over medium-high. Sear the chicken 4 to 5 minutes per side, until the outside is deeply browned and the center hits 165°F. Rest 3 minutes, then slice thin against the grain.
4. 4Warm the pita in the same dry skillet, 30 seconds per side, then cut open the pocket.
5. 5Fill the pita: romaine, tomato, cucumber, and red onion first, then the sliced chicken. Drizzle generously with the garlic yogurt sauce and fold the pocket shut.