harissa chicken pita pocket
Cook time
20 minutes
Servings
4
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Ingredients
- 4 Joseph’s Original Pita Bread
- 2 lb boneless, skinless chicken breast or thigh
- 4 tbsp harissa paste (paste made with dried chilies and spices)
- 3 tbsp olive oil
- 2 cups romaine lettuce, chopped
- 1 cup canned chickpeas, drained
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
Creamy Harissa Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp harissa paste
Turn up the heat with this harissa chicken pita recipe! Tender, boldly spiced chicken with harissa paste, fresh toppings, and big flavor all wrapped in a soft pita.
Directions
- Marinate the chicken. In a bowl, mix harissa paste and olive oil together. Toss chicken until evenly coated.
- Cook the chicken. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side, until fully cooked. Let rest then slice into bite-sized pieces.
- Make the sauce. Whisk together Greek yogurt, lemon juice, and harissa paste.
- Assemble the Pita. Top each pita (grill marks up) with lettuce, chickpeas, sliced harissa chicken, feta, and a drizzle of sauce.
- Fold and Enjoy!
