Description
Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini are vibrant and satisfying wraps filled with spiced roasted chicken, fresh vegetables, and a zesty garlic lemon tahini sauce, all tucked into warm pita bread.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 4–6 pita breads
- 1 cup chopped lettuce or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cucumber
- For the Garlic Lemon Tahini Sauce:
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, finely minced
- 2–4 tbsp water (to thin)
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- In a bowl, mix olive oil, turmeric, cumin, paprika, salt, and pepper. Toss chicken to coat thoroughly. Arrange on baking sheet and roast for 20–25 minutes, or until fully cooked and slightly charred.
- Meanwhile, prepare the tahini sauce: in a bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Add water a tablespoon at a time until desired consistency is reached.
- Slice or shred the roasted chicken.
- Warm pitas slightly and fill with lettuce, tomatoes, cucumber, red onion, and chicken. Drizzle with garlic lemon tahini sauce.
- Serve immediately, optionally garnished with fresh herbs or a lemon wedge.
Notes
- Marinate chicken for up to 8 hours for deeper flavor.
- Use naan or flatbread as an alternative to pita.
- Add pickled red onions or feta for an extra punch.
Nutrition
- Serving Size: 1 pita wrap
- Calories: 460
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg