NUTRITION & GLUTEN-FREE OPTION
This recipe is packed with protein and is low fat! Each pita halve has 210 calories, 24g protein, 4g fat and 19g of carbs. If you are looking to lower the carbohydrate content you could use a lower carb wrap (image below) OR you can add all of the contents to a bowl (without the pita) instead. The bowl option would also make it gluten-free! Another gluten-free option is to use a Gluten-free wrap as shown below. I left the chicken separate from the veggies so that you could customize your protein intake. I used approximately 3oz per pita but you can use as much or little as you need to accommodate your diet/macros.
SPICE & OTHER MODIFICATIONS
I love spice, however if you do not and want to make this recipe less spicy then eliminate the chili garlic sauce (although its so good!! lol). You can also take a couple minutes and heat the pitas on a skillet to make them a little toasty. I served the rest of the components cold (chicken, veggies etc) to balance out the heat of the chili garlic sauce. If you are vegetarian, then simply leave out the chicken! These spicy veggies are so good. You could add some sprouts and other veggies to jam pack the pita/wrap.
PRO TIP – Instead of drizzling the sauce over the pita opening at the end, I take a spoon and coat one side of the inside of the pita with sauce. Then fill it with the components.
WHERE TO BUY
I bought most of the ingredients at Trader Joe’s! However, I buy the blackening seasoning, creole and butter lettuce at Von’s (my local market). You can probably also find the chili garlic sauce at your local market, but I bought it on my last trip to 99 Ranch (Asian supermarket).
Products I love to use when making this dish:
(no I am not sponsored by Calphalon! LOL, I wish!)
- 1.5 lbs chicken breast, halved
- creole, blackening, salt & pepper (to lightly season chicken)
- 1/2 tbsp minced garlic
- 1 tbsp water
- 2 tbsp lime juice, divided
- 1.5 tbsp olive oil, divided
- 1 tbsp chili garlic sauce, divided
- 4 6 inch whole wheat pita rounds, halved
- 1 yellow bell pepper, thinly sliced and halved
- 1 medium zucchini, sliced and halved
- 1/4 cup scallions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup plain greek yogurt
- 2 cups bib lettuce, chopped
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slice peppers, zucchini, lettuce, scallions and set aside. halve the chicken breasts and lightly season both sides with salt, pepper, creole and blackening seasoning.
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on a grill pan (or regular grill) grill chicken breasts for approximately 9 minutes or until internal temp reaches 165 degrees. Flip halfway through. Let cool and thinly slice.
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while chicken is cooking, in a small bowl, stir together 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tbsp chili garlic sauce. Set aside.
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place a skillet over medium high heat, add 1/2 tbsp olive oil and 1/2 tbsp minced garlic for about 30 seconds. Add zucchini, peppers and 1 tbsp water. Cover and cook for approximately 3 minutes stirring occasionally.
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add scallions, sauce (from step 3) and 1/2 tsp salt, 1/4 tsp pepper to skillet. Cook for another 1 minute stirring occasionally.
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stir together 1/4 cup greek yogurt, 1 tbsp lime juice, 1/2 tbsp chili garlic sauce.
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spread sauce on one side of the inside of the pita. fill each pita halve with 1/4 cup lettuce, 1/8 of veggies and 3oz chicken. Enjoy!
