Pita Sandwich Recipe

Warm the pitas

Preheat oven to 350°F (175°C). Wrap the 4 pita pockets in foil and warm in the oven for 8–10 minutes, or toast them lightly in a toaster oven for 3–4 minutes until pliable and slightly crisp at the edges. Keep wrapped to retain warmth.

Make dressing

In a small bowl combine 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Whisk briefly and set aside. This will be used to dress the greens and add brightness to the sandwich.

Prepare chicken (if using)

If using raw chicken: slice thinly into strips. Toss chicken with 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano and a pinch of salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest 2 minutes, then slice into bite-sized pieces if needed.

Prepare chickpeas (if using)

If using canned chickpeas: drain and rinse 1 cup. In the same skillet, heat 1 tbs olive oil over medium heat, add chickpeas, 1/4 tsp salt, 1/4 tsp cumin and 1/4 tsp smoked paprika. Cook, stirring occasionally, 5–7 minutes until slightly crisp and warmed through. Smash lightly with the back of a spoon for better sandwich texture, if desired.

Prepare falafel (if using)

If using store-bought or pre-cooked falafel: warm 8 falafel in the oven at 350°F (175°C) for 6–8 minutes or pan-fry in 1 tbs oil for 3–4 minutes per side until crisp. Halve before stuffing into pitas.

Prepare vegetables: slice 1 tomato, half a cucumber lengthwise and then into half-moons, and thinly slice 1/4 red onion. In a medium bowl toss 4 cups mixed salad greens or baby spinach with 2 tbs chopped parsley and the prepared dressing (from Pita & Assembly) until evenly coated.

Make the yogurt sauce

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tsp mayonnaise (optional), 1 minced garlic clove, 1 tsp tahini (optional), and 1 tsp hot sauce or harissa (optional). Stir until smooth and season to taste with a pinch of salt and pepper. If the sauce is too thick, thin with 1–2 tsp water or lemon juice.

Carefully open each warm pita pocket to create a cavity. Spread 1–2 tbs of the yogurt sauce inside the pocket on one side and a little of the dressing on the other side if desired.

Divide the protein evenly among the 4 pitas (about 1/4 cup chicken or chickpeas per pita, or 2 halved falafel each).

Add a portion of the dressed greens (about 1 cup per pita), 2–3 tomato slices and cucumber slices, and a few rings of red onion into each pocket. Sprinkle with extra chopped parsley if you like.

Drizzle additional yogurt sauce or hot sauce inside each pita to taste. Serve immediately while warm.