Grilled Chicken Pitas with Chipotle-Garlic Aioli Sauce

These quick and simple chicken pitas are perfect for grilling up a quick summertime dinner. Enjoy leftovers for lunch the next day and cover all your packed lunch needs!

Course Main Course, Sandwiches & Wraps

Cuisine American

Keyword Aioli, Grilled Chicken, Pitas

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 485kcal

Ingredients

1 lb boneless, skinless chicken breast
Fine sea salt and pepper to taste
4 pita pockets
1/4 cup red onion thinly sliced
1 cup leafy greens chopped romaine or spring mix
1/2 lime
1/4 cup fresh cilantro

Chipotle-Garlic Aioli Sauce

1/2 cup Hellmann's® Avocado Oil Mayonnaise Dressing
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/8 tsp cayenne
2 cloves garlic finely minced

Instructions

Heat your grill to medium-high heat. Season the chicken breasts with salt and pepper on each side, then grill 5 to 7 minutes. Flip, then grill about 5 minutes more or until internal temperature reaches 165 degrees F.
Remove chicken from the grill. Transfer to a plate and cover with foil, loosely tenting it to allow the chicken to rest.
Meanwhile, prepare the remaining ingredients. Cut the pita pockets in half, carefully opening the pocket. To prepare the Chipotle-Garlic Aioli Sauce, combine all ingredients in a small bowl or ramekin. Stir to combine.
Transfer the chicken breasts to a cutting board and thinly slice or chop, depending on your desired texture. Use a knife to spread the Chipotle-Garlic Aioli Sauce inside each pocket, then add the leafy greens, sliced red onion, and sliced or chopped chicken.
Garnish each pita pocket with a squeeze of lime juice and fresh cilantro. Serve immediately.

If Preparing for Leftovers

Repeat all steps except for building the pita pockets. Store chicken, leafy greens, and Chipotle-Garlic Aioli Sauce separately. Chill in the refrigerator and assemble pita pockets when ready to serve

Notes

If you prefer less heat, swap the cayenne pepper for smoked paprika.

Nutrition