Paleo Mediterranean Pita Sandwich
Elevate your lunch game with this irresistible Paleo Mediterranean Pita Sandwich, a wholesome twist on a classic favorite! Made entirely grain-free, the "pita bread" is crafted from cauliflower rice, almond flour, and a touch of olive oil, baked to golden perfection. Juicy, lemon-garlic marinated chicken pairs beautifully with crisp cucumber, sweet tomatoes, tangy Kalamata olives, and fresh parsley for a vibrant, Mediterranean-inspired filling. A luscious drizzle of creamy tahini sauce ties it all together, delivering a symphony of flavors in every bite. This healthy, gluten-free, and dairy-free recipe, perfect for meal prep or a quick dinner, is ready in under an hour and guarantees satisfaction without sacrificing nutrition. Treat yourself to this light yet filling delight packed with fresh, bold ingredients!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 large Egg
- 0.5 cup Almond flour
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 medium Cucumber
- 2 medium Tomatoes
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.25 cup Fresh parsley
- 0.25 cup Tahini
- 3 tablespoons Water
- 1 teaspoon Lemon zest
Instructions
Preheat oven to 400°F (200°C).
Begin by making the cauliflower pita bread. Cut the cauliflower into florets and pulse in a food processor until rice-sized granules form.
Microwave the cauliflower rice for 5 minutes and then let it cool. Place it in a kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine cauliflower, egg, almond flour, 1 tablespoon olive oil, half salt, and half black pepper. Mix until a dough forms.
Divide the mixture into 4 parts and shape each into flat rounds (like a pita) on parchment-lined baking sheets.
Bake the pitas in the preheated oven for 15-20 minutes, flipping halfway, until golden brown and firm.
While the pitas bake, prepare the chicken. Season with lemon juice, garlic powder, remaining salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Let rest for a few minutes before slicing thinly.
Chop the cucumber, tomatoes, and red onion into small pieces. Halve the Kalamata olives and chop the parsley.
For the tahini sauce, mix tahini with water, lemon zest, and a bit of salt in a small bowl. Stir until smooth.
Assemble the sandwiches by placing slices of chicken, cucumbers, tomatoes, onion, olives, and parsley on the baked pitas.
Drizzle with tahini sauce and serve immediately.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 27.3 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 5170 mg | 398% | |
| Iron | 21444.3 mg | 119135% | |
| Potassium | 4483 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
