Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 pieces of pita bread, torn into pieces
- 2 cups yogurt
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
Instructions
- Heat olive oil in a pan and sauté the pine nuts until golden.
- Mix yogurt, garlic, cumin, paprika, salt, and pepper in a bowl.
- Layer the torn pita bread at the bottom of a serving dish.
- Spread the shredded chicken over the pita bread.
- Pour the yogurt mixture over the chicken.
- Top with sautéed pine nuts.
- Serve warm for best flavor.
Notes
Use leftover rotisserie chicken to save time and toast the pita bread for extra crispiness. Feel free to customize with additional vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Layering
- Cuisine: Middle Eastern
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg