Chicken Shawarmas (Middle Eastern Pitas)

Shawarmas are a traditional middle eastern meal. Often beef or pork is used as well as chicken. I like to flour the chicken to keep it moist.

1. Combine the hummus, lemon juice, sour cream, garlic, salt and pepper in a small bowl. Set aside.

2. Place the chicken between 2 pieces of waxed paper, pound it flat and cut into thin strips. Coat the chicken strips with the flour. Lightly coat a nonstick skillet with cooking spray and set over medium-high heat. Add the oil and onion and sauté for 5 minutes or just until browned. Add the chicken and sauté for 10 minutes, stirring constantly, until the chicken is no longer pink. Re-spray the pan if necessary.

3. Slice each pita in half. Divide the chicken and onion mixture among the half-pitas. Sprinkle with tomatoes, cucumber and cilantro and spoon the hummus sauce over the pitas.

3/4 cup hummus
1 1/2 Tbsp lemon juice
2 Tbsp low-fat sour cream
1 tsp finely chopped garlic
pinch of salt and pepper

12 oz skinless boneless chicken breasts (about 3 breasts)
1/4 cup all-purpose flour
2 tsp vegetable oil
1 1/2 cups sliced onion

4 large pitas
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup chopped cilantro

Nutritional Analysis per Serving (1/2 pita)

Calories 212
Protein 14 g
Fat 6.7 g
Saturated Fat 1.3 g
Carbohydrates 25 g
Cholesterol 25 mg
Sodium 240 mg
Fiber 3.8 g

Prep Time: 20 minutes
Cook Time: 15 minutes

Make Ahead: Prepare the sauce up to a day in advance.

Serves 8

Nutrition Watch: Shawarma is a wholesome meal if you add loads of vegetables for vitamins and minerals. Spoon hummus on the insides of the pita instead of mayonnaise and save on calories and fat.