Word on the Street...
Author: 
Recipe type: Main Dish/Sandwich
 
Ingredients
  • MARINADE
  • 1 cup plain yogurt
  • ½ teaspoon cinnamon
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • juice of 1 lemon
  • VEGGIE SLAW
  • ½ english cucumber, diced
  • 3 roma tomatoes chopped
  • 4 scallions, chopped
  • 1 red or yellow bell pepper, diced
  • 1½ cups shredded carrots
  • 2 tablespoons fresh dill (1-2 teaspoons dried dill)
  • ¾ cup crumbled feta cheese (optional if you're monitoring your sodium)
  • DRESSING
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • THE REST
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4-6 whole wheat pitas
  • shredded romaine lettuce
Instructions
  1. Mix all marinade ingredients together, then add cubed chicken breasts. Refrigerate for 1-6 hours.
  2. Prepare the veggie slaw by combining all ingredients and refrigerating until ready to assemble sandwiches.
  3. Combine dressing ingredients and refrigerate until ready to assemble sandwiches.
  4. Heat 1-2 tablespoons olive oil in a large saute pan. Add marinated chicken pieces and cook until golden brown but still tender (approximately 3 minutes on each side).
  5. To assemble sandwiches, toast whole wheat pitas briefly in a clean saute pan or on an electric stove burner. Top toasted pita with shredded lettuce, chicken, a few generous scoops of the veggie slaw and drizzle with the vinaigrette dressing.
  6. Wrap tightly and enjoy! Be careful, they're messy :)
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2012/01/word-on-the-street/