Look for jars or cans of tahini on the international aisle of the supermarket. It adds nutty flavor and keeps the sandwich moist.
Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. It's nutty and rich, with a slightly bitter finish and an unctuous mouthfeel akin to peanut butter. Look for tahini that's well blended (little to no separation). Refrigerate after opening, and stir well before you measure. Be patient. It may take a few minutes of stirring. If you can't find any tahini, substitute peanut butter. It's sweeter than tahini, but it will work in a pinch.
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
4 teaspoons fresh lemon juice, divided
1 tablespoon extra-virgin olive oil, divided
3/8 teaspoon kosher salt, divided
1 small garlic clove, minced
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
4 (3-ounce) whole-wheat pitas, cut in half
2 cups shredded romaine lettuce
2 ounces bottled roasted red bell peppers, drained and thinly sliced
How to Make It
Combine tahini, 2 tablespoons water, 2 teaspoons juice, 1 1/2 teaspoons oil, 1/8 teaspoon salt, and garlic in a small bowl, stirring with a whisk.
Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Add pitas to pan; cook 1 minute on each side or until lightly toasted. Slice chicken thinly across the grain.
Combine remaining 1 1/2 teaspoons oil and remaining 2 teaspoons juice in a medium bowl, stirring with a whisk. Add lettuce; toss to coat. Divide lettuce mixture, chicken, and bell peppers evenly among pita halves; drizzle each stuffed pita half with about 1 1/2 teaspoons tahini mixture.
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