Lemon Dilly Chicken Pita Wraps
Perfectly Balance Your Plate
Serve with 1 cup fresh veggies, your choice.
1 lb (450 g) chicken breast fillets
1 tbspLemon Dilly Dip Mix, divided
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄2 cup pitted green olives
2 tbsp feta cheese
2 tbsp olive oil
1 small tomato
1⁄2 English cucumber
2 cups arugula
Toppings (optional): diced red onion, squeeze of fresh lemon, dollop of plain yogurt
- In Round Steamer, place chicken in an even layer. Season both sides with 1⁄2 tbsp dip mix, salt and pepper. Cover; microwave on high, 2 min 30 sec. Using tongs, flip chicken. Microwave another 2 min 30 sec or until cooked through. Let rest in steamer 1-2 min, drain liquid.
- Meanwhile, in a food processor, add olives, cheese, oil, and remaining 1⁄2 tbsp dip mix. Pulse a few times until a coarse paste forms.
- Dice tomato and cucumber.
- Add olive mixture and arugula to steamer. Gently stir to combine. Divide between four pitas. Top with cucumber and tomato. Add additional toppings, if desired.
Per serving (1 pita): Calories 400, Fat 13 g (Saturated 2.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 40 g (Fibre 6 g, Sugars 3 g), Protein 31 g.
If you can find them at your local grocery store, these would be fantastic served in pita pockets! Look for them in the deli section or bread aisle.
No Epicure Steamer? Simply pan-fry chicken on the stovetop, then place in a large bowl to combine with olive mixture and arugula.