Sunday, August 1, 2010

Roast Chicken Pitas with Cumin-Lemon Dressing

3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas

Preheat oven to 375°.

Combine first 4 ingredients in a large bowl, tossing to coat.

Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.

Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

--Adapted from Cooking Light magazine

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