Name: Harissa Chicken Stuffed Pita with Cucumber
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g boneless, skinless chicken breasts; 100 g harissa paste; 4 large whole wheat pitas; 200 g cucumber, sliced; 150 g lettuce, shredded; 2 tbsp olive oil; to taste Salt and pepper; 4 tbsp tahini (optional); 100 g cherry tomatoes, halved (optional)

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Harissa Chicken Stuffed Pita with Cucumber

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This delightful Harissa Chicken Stuffed Pita is a perfect blend of warm, tender chicken, crisp cucumber, and fresh lettuce, all enveloped in a fluffy pita and coated with vibrant harissa sauce. It's a dish that's not only delicious but also versatile—feel free to adjust the toppings and spices to suit your taste! Serve it cut in half alongside a simple side salad drizzled with tahini for a meal that is both satisfying and nutritious. Let your creativity shine in the kitchen!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: High-Fiber Food for Digestion

Cuisine: Healthy Mediterranean

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g boneless, skinless chicken breasts
100 g harissa paste
4 large whole wheat pitas
200 g cucumber, sliced
150 g lettuce, shredded
2 tbsp olive oil
to taste Salt and pepper
4 tbsp tahini optional
100 g cherry tomatoes, halved optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Frying pan or skillet
Tongs
Food processor for fine mixing of toppings

Method

Preheat your skillet over medium heat.
In a mixing bowl, combine the chicken breasts with harissa paste, ensuring they are well coated. Let it marinate for about 10 minutes.
Add the olive oil to the skillet. Once hot, place the marinated chicken in the skillet and cook for 6–7 minutes on each side, or until cooked through and the internal temperature reaches 75°C (165°F).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
While the chicken is resting, warm the pita breads in the skillet for about 1 minute on each side until slightly toasted.
To assemble, take a warm pita and fill it with sliced chicken, cucumber, and shredded lettuce.
If using, drizzle tahini over the filling and garnish with cherry tomatoes.
Serve immediately, cut in half, with a simple side salad on the side.

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 35gFat: 15gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 12mgCalcium: 80mgIron: 3mg

Notes

This recipe is versatile—consider using other proteins like grilled tofu or chickpeas for a vegetarian option.
If you need to cut down on spice, adjust the amount of harissa based on your preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and make for a delicious lunch option when reheated.
Enjoy your culinary adventure and don’t hesitate to add your favorite herbs for a personal touch!

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Harissa Chicken Stuffed Pita with Cucumber