Quick Garlicky Chicken Pitas with Lemony Wedge Salad

These garlicky chicken pitas are the perfect solution for a busy weeknight when you crave something flavorful but don’t have hours to spend in the kitchen. In just 20 minutes, you can have tender, spiced chicken tucked into warm pita pockets with juicy tomatoes and a creamy garlic mayo. A bright lemon vinaigrette doubles as both a dressing for the pitas and a tangy topping for a simple wedge salad.

The secret to this dish is a bold and savory steak spice blend that coats the chicken cutlets, giving them a deep, aromatic crust when seared. Paired with the cool crunch of baby lettuce and the nutty crunch of sliced almonds, every bite is a balance of textures and flavors. It’s a meal that feels special but comes together with minimal effort.

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

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