Chicken in a pita sounds like a snore fest, right? But we promise bringing the zippy richness of lemon + tahini + oo’mämē is pure magic. Rockin’ Moroccan magic, to be precise. Grab a rotisserie chicken if you are short on time, drain a can of garbanzo beans and add whatever veggies and herbs you have on hand. The real alchemy happens when all those crispy, crunchy, spicy, sweet, and chewy tidbits meet up with fragrant lemon zest and creamy tahini. Whatever you chose to stuff your pita will be transformed into mealtime mana. Prepare to go on an edible adventure.
Rockin' Moroccan Pita Pocket + Lemon Tahini oo’mämē Dressing
Feel free to improvise with the salad portion of this recipe since the oo’mämē does the heavy lifting. Roast chicken or grilled chicken chopped or shredded. Garbanzo beans. Maybe some red onion or scallions? Peppers – any color. And a big handful of chopped herbs. You are on your way.
Cooked chicken, chopped or shredded
Canned garbanzos, drained and rinsed
Diced red pepper
Warm the pitas in the oven or toaster for a minute or two. Cut a top edge off the pita pocket with a sharp knife and separate the sides.
Combine all other ingredients, except the dressing, in a mixing bowl and stir to combine.
Drizzle enough Lemon Tahini oo’mämē Dressing to moisten the chicken salad. Serve immediately.
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