Chicken Pita Fold With Spicy Mayo Food

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

SPICY CHICKEN TOMATO PITAS

Steps:

• In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.

CHICKEN CUCUMBER PITAS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

CHICKEN PITA FOLD WITH SPICY MAYO

Steps:

• Heat Grill. Wrap pita flat breads in foil. In small bowl, stir together mayonnaise and milk. In medium bowl, toss together chicken, oil and garlic & herb salt.
• When ready to grill, place chicken breast tenders and flat bread packet on gas grill over medium heat or on charcoal 4 to 6 inches from medium coals. Cook 7 to 9 minutes or until chicken is thoroughly cooked, turning chicken and foil packet once.
• To serve, top warm flat breads with grilled chicken, spinach leaves, shredded carrot and Pico de Gallo. Drizzle with mayonnaise; roll up and if desired, secure with toothpicks.

FRIED CHICKEN PITAS

Steps:

• In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.