Grilled Chicken with Fresh Salad & Tahini Dressing
A flavorful, juicy chicken wrap loaded with vibrant veggies and a zesty tahini dressing—perfect for lunch or dinner!
Ingredients
For the Chicken Marinade:
1 lb chicken thighs, thinly sliced
1 tsp paprika
1/2 tsp allspice
1 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
Salt & black pepper to taste
For the Salad:
1/2 cucumber, chopped
1 red bell pepper, sliced
1 cup kale, finely chopped
1 tomato, diced
1/2 cup grated carrots
For the Tahini Dressing:
2 tbsp tahini
Juice of 1 lemon
Salt & black pepper to taste
1/2 tsp sumac (optional, for extra tang)
Water to thin, as needed
To Serve:
Pita bread (lightly warmed or toasted)
Instructions
Marinate the Chicken:
In a bowl, mix the sliced chicken thighs with paprika, allspice, garlic paste, ginger paste, oil, salt, and pepper.
Let it marinate for at least 2 hours in the fridge for deep flavor.
Cook the Chicken:
Heat a grill pan or iron skillet over medium-high heat.
Grill the marinated chicken until cooked through and slightly charred—about 5–7 minutes per side.
Slice into thin strips once cooked.
Prepare the Salad:
In a bowl, toss together cucumber, red pepper, kale, tomato, and carrots. Set aside.
Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, salt, pepper, and sumac.
Add a splash of water as needed until smooth and pourable.
Assemble the Pitas:
Carefully open warm pita bread pockets.
Stuff each with a layer of grilled chicken, a handful of salad, and a generous drizzle of tahini dressing.
Serve & Enjoy:
Serve immediately while warm and fresh!
A perfect balance of smoky, crunchy, tangy, and creamy—your new favorite pita wrap!