This grilled chicken sandwich makes a delicious addition to any cookout. The chicken tenders are seasoned with cumin, garlic powder and black pepper, then grilled and served shawarma style – on a flatbread with lettuce, tomato, cucumber and a yogurt sauce.
20m
PREP TIME
12m
COOK TIME
451
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 1/2 cup plain Greek-style yogurt
- 1/4 cup finely chopped red onion
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons McCormick® Ground Cumin
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breast tenderloins
- 4 small pitas
- 1 cup shredded iceberg lettuce
- 8 slices tomato
- 1/2 cup thinly sliced cucumber
INSTRUCTIONS
- 1 Mix yogurt, onion and mint in small bowl. Cover. Refrigerate until ready to serve. Mix cumin, garlic powder, pepper and salt until well blended. Sprinkle on chicken breast tenderloins.
- 2 Grill over medium-high heat 4 to 5 minutes per side or until chicken is cooked through. Toast pitas on the grill about 30 seconds.
- 3 Serve chicken on pitas topped with lettuce, tomato and cucumber. Serve with yogurt mixture.
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