Chicken Shawarma Pita

Ingredients

• 1 garlic clove, minced
• ½ tsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp paprika
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) olive oil
• ½ cup fresh mint, chopped
• 6 oz (170 g) raw boneless skinless chicken breast, sliced into thin strips
• 1 tsp (5 mL) canola oil
• 1 small whole wheat pita with a pocket, cut in half
• 2 tbsp red onion, finely chopped
• 2 cups fresh spinach
• 1 medium tomato, chopped

Yogurt dressing

• 1 cup plain 2% Greek yogurt
• ½ cup cucumber, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 1 garlic clove, minced

Directions

• Combine minced garlic, black pepper, cayenne pepper, coriander, cumin, paprika, lemon juice, olive oil, and mint in a medium bowl.
• Add chicken and mix with marinade; cover with plastic wrap and refrigerate chicken and allow to marinate for at least 30 minutes and up to overnight.
• Heat canola oil in a medium skillet over medium high heat.
• Add marinated chicken and cook, stirring occasionally, until fully cooked through, approximately 8-10 minutes.
• In a small bowl stir together ingredients for yogurt dressing.
• Slice open pita and stuff each half with chicken, red onion, spinach, and tomatoes.
• Top with yogurt dressing.