I often make this quick and easy-peasy Roast Chicken Pita Pocket with Tahini Garlic Sauce - which I also included in one of my summer cooking camps for kids (Nature’s Kitchen Camp).
In Lebanon, you'll often find a Tahini Garlic Sauce used in a lot of sandwiches, including beef shawarma & falafels. I use it in this pita wrap, and the leftovers (if you have any left!) can be stored in the fridge and used in so many different dishes such as salads, grain bowls, and drizzled on top of roast veggies and sauteed kale - it's quite easily turned into a salad dressing.
For vegetables (not pictured), I usually make a coleslaw salad with yogurt dressing, or a greens salad with lettuce, tomato, cucumber, and a lemon/garlic dressing.
Roast Chicken Pita Pocket
- 6 thin (Lebanese) pita bread
- 1 cup Hummus (purchased or homemade)
- 6 garlic dill pickles, sliced (or pickled cabbage/beets)
- 1 roast chicken (purchased or homemade)
- Sumac spice
- Za'atar spice
- Olive Oil
- Shred roast chicken into medium chunks, toss with sumac spice
- Open the pita bread half way, so that it resembles a pocket
- Spread hummus on one side
- Arrange pickles and chicken
- Drizzle Tahini Garlic Sauce (optional - recipe below)
- Wrap pita
- Brush the pita with olive oil and sprinkle za'atar spice
- Grill with a panini press
Tahini Garlic Sauce
- 2 cloves Garlic, minced
- 1/3 cup Tahini
- 3-4 tbsp Lemon juice
- Pinch Salt
- Hot water, to thin to desired consistency
- Combine all ingredients in a medium bowl and whisk to combine.
- Slowly add hot water until the sauce is creamy and pourable (or to your preference). The mixture may seize up and thicken at first, but continue adding hot water until it becomes creamy and smooth.
- Taste and adjust flavour as needed.