The Moroccan Pita Sandwich (ZWT-9)

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!

• Ready In: 15 mins
• Serves: 3
• Yields: 3 2 half pita servings

Ingredients

• 4  cups  cooked chicken (pre-cooked & shredded)
• 1  small sweet onion, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup of 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)

Directions

1. 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.
2. 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.
3. 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.