Cooking Instructions
- 1
Toss breast in vegetable oil. Season breast with dried spices. Grill each side approximately 5-10 minutes each side or until chicken reaches 165º.
- 2
Small dice tomato and cucumber. Toss with tahini. Set aside.
- 3
Cut open pita. Season with olive oil, salt, and pepper and grill very briefly if desired.
- 4
Spread hummus in pita. Add sliced or diced chicken breast. Add veggie mix, feta, and tzatziki.
- 5
Variations: Fresh dill, basil, tarragon, parsley, chervil, oregano, thyme, caramelized red onions, rice, pickled red cabbage.
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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