Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a “Brown Baggin’ It” article primarily directed at college students & the working masses who dine in “Break Rooms” more often than not. Kelsey said: “Make your fellow students or co-workers jealous when they’re unwrapping their frozen “diet” entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread.” Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!
- 4 cups cooked chicken (pre-cooked & shredded)
- 1 small sweet onion, chopped
- 1⁄2 cup fresh parsley, chopped
- 1⁄2 cup fresh mint, chopped
- 1⁄2 cup black olives, halved
- 1⁄2 cup raisins, chopped
- 1⁄2 cup orange juice
- 1⁄4 cup olive oil
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon cumin
- 2 teaspoons cinnamon
- 1 teaspoon coriander
- 1⁄2 teaspoon cayenne pepper
- salt & pepper (to taste)
- 3 whole wheat pita bread
- 3 tablespoons mayonnaise or 3 tablespoons avocados, may be used
- 3 cups romaine lettuce (chopped & may use mixed greens)
- In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
- Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough “kick”, adjust spices &/or olive oil to taste.
- Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.
We really like these pita sandwiches. They are good to make and keep in the refrigerator for lunch. My family doesn't like the olives so I leave them out. Instead of using mayonnaise I buy hummus to spread on the insides of the pita and it gives it that extra something.
Although I left out the mint (personal preference) I otherwise followed the directions. The combination of flavors is outstanding and what looks like a long list of ingredients fit together perfectly. I do think this made more than 4 generous servings. Thank you for sharing the recipe!
What a fabulous mixture of flavors I never would have thought to put together! These sandwiches went over well at our house tonight. I almost left the mint out, didn't think we'd like it in there, and wasn't sure about the whole 2 teaspoons of cinnamon, but ended up saying, "what the heck," and followed the recipe exactly. Don't over-think, do it just as she says! This recipe goes in the keeper file! And I used a rotisserie chicken from the deli for ease and quickness. Thanks, twissis, this is another winner. ZWT9