Pita Chicken Sandwiches
Submitted by jacklyn802
Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese chicken pita sandwiches are built for meal prep and picnics. Sauteed chicken breast gets sliced thin, tossed with softened onions, white wine vinegar, and chives, then tucked into pita with a cool yogurt-cucumber sauce. Two hours in the fridge lets everything meld and the pita softens around the filling.
The vinegar tossed into the warm chicken is a smart move. It acts like a quick pickle, cutting through the richness of the olive oil and adding a tangy brightness that keeps the filling from tasting flat when eaten cold.
The yogurt-cucumber sauce is basically a simplified tzatziki. Cool, creamy, and refreshing, it soaks into the pita just enough to keep every bite moist without making things soggy.
Chef Tips
- Slice the chicken across the grain while it’s still warm. Cold chicken is harder to cut thin and tears instead of slicing cleanly.
- Shred the cucumber and squeeze out excess water with your hands before mixing into the yogurt. Wet cucumber dilutes the sauce.
- Wrap each sandwich tightly in plastic wrap so it holds its folded shape during chilling. Loose wrapping means a floppy, falling-apart sandwich.
- These hold well chilled for up to 6 hours, making them ideal for packing in a cooler.
Variations
- Add sliced roasted red peppers or sun-dried tomatoes for a Mediterranean twist.
- Swap yogurt-cucumber for hummus spread for a thicker, more filling sauce.
- Use grilled chicken instead of sauteed for a smokier flavor.
Ingredients
Directions
In non-stick skillet, heat olive oil over medium heat about 2 minutes.
Add chicken and cook about 6 minutes.
Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender.
Remove from heat.
Cut chicken into thin slices across grain of breast; place in bowl.
Add sautéed onion; sprinkle with salt and pepper, mixing carefully.
Add vinegar and chives; mix well.
In small bowl, mix together yogurt and cucumber.
On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce.
Then place ¼ of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours.
Repeat for remaining sandwiches.
Makes 4 servings (2 wedges each).
NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time.
Cut each sandwich in half to serve.
Comments
