These crunchy pita appetizers are topped with an aromatic chicken salad and a refreshing spiced vegetable topping.
Preheat oven to 425°F. Split pita bread rounds in half horizontally using Color Coated Bread Knife to make four 6-in. disks; cut each disk into six wedges for a total of 24 wedges. Place wedges cut side up on Large Sheet Pan and spray with oil. Bake 5-7 minutes or until wedges are golden brown and crisp. Remove wedges to serving platter.
Slice cucumber piece using Ultimate Mandoline fitted with v-shaped blade. Finely dice cucumber slices using Utility Knife. Cut carrot into strips using Julienne Peeler; cut strips into 1/4-in. pieces. Juice lemon using Juicer to measure 1 tsp juice. Snip cilantro using Professional Shears. In Small Batter Bowl, combine cucumber, carrot, lemon juice, cilantro and remaining 1 tsp rub; mix well using Small Mix ‘N Scraper®.
To assemble pitas, scoop chicken mixture onto pita wedges using Small Scoop, flattening slightly. Spoon cucumber mixture onto chicken mixture, pressing down lightly to adhere. Serve immediately.
U.S. Nutrients per serving: Calories 100, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 6 g, Sodium 150 mg, Fiber less than 1 g
There is no direct substitution for our Moroccan Rub, but curry powder can be substituted for a nice Indian-inspired flavor profile.
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