Description
Juicy harissa-glazed chicken tucked into warm pita pockets, layered with creamy dill cabbage slaw and fresh avocado slices. This handheld meal is bursting with flavor—sweet, spicy, tangy, and cool all in one bite.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 2 tablespoons harissa paste
- 1 tablespoon honey
- Salt and pepper, to taste
- 2 whole wheat pita pockets
- 1 ripe avocado, sliced
For the Creamy Dill Slaw:
- 2 cups shredded green cabbage
- 1/4 cup plain Greek yogurt or plant-based yogurt
- 1 tablespoon mayonnaise (optional for richness)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a bowl, toss chicken cubes with olive oil, harissa paste, honey, salt, and pepper. Let marinate for 10 minutes.
- Heat a skillet over medium-high heat. Add the chicken and cook for 8–10 minutes, turning occasionally, until caramelized and fully cooked.
- In a mixing bowl, combine all slaw ingredients. Mix until creamy and well coated.
- Warm the pita pockets slightly in the oven or a dry skillet.
- Assemble by stuffing each pita with creamy dill slaw, avocado slices, and harissa honey chicken.
- Serve immediately while warm and fresh.
Notes
- Use store-bought harissa or make your own for a customizable spice level.
- Pita can be swapped for flatbread or wraps.
- For extra crunch, add thinly sliced cucumbers or radishes.
Nutrition
- Serving Size: 1 filled pita
- Calories: 460
- Sugar: 7g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
