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Sandwiches & wraps

Chicken and Chickpea Pitas with Tzatziki and Herbs
For an even deeper flavor (and to get a head start on dinner!) let the chicken marinate with the oil and spices in a shallow bowl or zip-top plastic bag for up to 24 hours.
1 lb. boneless, skinless chicken thighs
1 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. ground cayenne
Salt and pepper
2 tsp. plus 2 Tbsp. olive oil
1 (15.5-oz.) can chickpeas, drained, rinsed, and patted dry
1 red onion, halved and sliced into 1/2"-thick wedges
1/2 cup chopped English cucumber
1/3 cup chopped cherry tomatoes
4 pita breads
1 cup tzatziki
1/4 cup cilantro leaves, for serving
1/4 cup torn mint leaves, for serving
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Chicken and Chickpea Pitas with Tzatziki and Herbs

Chicken and Chickpea Pitas with Tzatziki and Herbs

Chicken and Chickpea Pitas with Tzatziki and Herbs
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Center a rack in oven and heat to 425 degrees. Line a baking sheet with foil and set aside.
2. Combine chicken, 1/2 teaspoon cumin, the coriander, and cayenne in a medium bowl; season with salt and pepper. Drizzle with 2 teaspoons oil and toss well to coat. Transfer to one side of prepared baking sheet.
3. Combine chickpeas and onion with remaining 1/2 teaspoon cumin and 2 tablespoons oil in now-empty bowl. Season with salt and pepper, toss well to coat, then add to empty side of baking sheet and spread into an even layer. Roast until chicken is cooked through and onion wedges are caramelized, about 20 minutes. Meanwhile, combine cucumber and tomatoes in a clean medium bowl and season with salt and pepper to taste; set aside.
4. Slice cooked chicken into 1/2"-thick strips; transfer to a serving platter along with chickpeas and onion wedges. Warm pitas in oven for 1 to 2 minutes, then wrap in a clean dish towel to keep warm. Serve chicken, chickpeas, and onion with pitas, tomato-cucumber mixture, tzatziki, and herbs.
Source: Hannaford fresh Magazine, September 2019