Quick Garlic Chicken Pitas with Lemon Wedge Salad

These Garlic Chicken Pitas are a quick and flavorful dinner that comes together in just 20 minutes. Thinly sliced chicken is coated in a bold steak spice blend, then quickly pan-seared until golden. Stuff warm pita pockets with the chicken, juicy tomato slices and a creamy garlic mayo for a satisfying bite.

On the side, enjoy a refreshing lemon wedge salad with a bright homemade vinaigrette and a sprinkle of sliced almonds for crunch. It’s a complete meal that’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken cutlets dry with paper towels. Slice into 1-inch-thick strips; season all over with steak spice, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer chicken to a plate and tent with foil to keep warm.
2. While chicken cooks, wash and dry produce. Zest and halve the lemon. Halve the tomato lengthwise; thinly slice into half-moons and season with salt and pepper. Trim and discard root end from lettuce; quarter lengthwise.
3. In a small bowl, whisk together juice from all the lemon, half the garlic powder (you’ll use the rest later), 2 tablespoons olive oil, ½ teaspoon sugar, a pinch of salt, pepper and as much lemon zest as you like.
4. Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.
5. In a second small bowl, whisk together mayonnaise, sour cream and remaining garlic powder. Taste and season with salt and pepper if desired.
6. Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced chicken, tomato and about ½ teaspoon dressing per pita pocket. Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently in a pan and assemble fresh pitas.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and vegan mayonnaise. The rest of the ingredients are naturally dairy-free.