Zesty Moroccan Pita

“This quick lunch or dinner includes cumin spiced chicken and veggies served in a pita pocket. Cool off the spicy kick with sour cream or yogurt.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat.
  2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, set aside to cool.
  3. Combine remaining ingredients, mixing well. Stir in chicken. Add salt and pepper to taste.
  4. Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt or sour cream, if desired.

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