Tuesday, August 9, 2011

Fast & Fresh: Grilled Chicken and Avocado Pitas

The other night MGG (my greek god...) and I whipped up a great dinner.

It was pushin' 100 degrees outside and it was getting late, so we wanted something that was quick and light!

So we decided upon my Grilled Chicken and Avocado Pitas.  How often do you turn to a sandwich for a light dinner?

Sandwiches are great to make.  They are so versatile and lend a blank canvas for mounds of creativity!  Just think of all the types of bread there are to set the scene...ciabatta, sourdough, tortilla, naan, country wheat bread, and pitas!

So many options...endless opportunity!

And the best part is that it's full of flavor, quick, doesn't require an oven, light, and fresh.  It's my newest Fast & Fresh entry!

My Grilled Chicken and Avocado Pitas are a little Asian in flavor, using a wasabi mayo for the spread. 

Wow, what a spread!  Spicy and creamy, with a hint of soy!

Grilled chicken, avocado, tomato, and green leaf lettuce round out the ingredients.  This sandwich packs a punch!  Great for a picnic, lunch, dinner, on the go...you get the idea!

Hope you love this dish...it's easy to make, and you can't beat that!

First let's make the spread.  In a small bowl stir together your mayo, wasabi paste, soy sauce and rice wine vinegar.  Stir, Stir, Stir.   What's wasabi paste you ask?  It's sorta like Japanese horseradish. The green stuff they serve with Sushi.  Here what it looks like...!

You should have a nice creamy spread.  You will need to put this in the frig until time to use.

Next you will want to grill some chicken.  Seasoning with salt and pepper.  The chicken doesn't need a marinade as the flavor is in the spread and you don't want to detract or compete with that.  (more on the asparagus later...!)  I used tenders so they would cook faster.

Then as this is grilling prepare your add ins.  Sliced tomato, green leaf lettuce.  And leave the diced avocado until the end so it doesn't turn.  (or dice now and sprinkle with lemon juice).

Heat your pitas to warm them, on the grill for just a few seconds, or in a dry skillet turning them over until warm.

Cut your grilled chicken into bite sized cubes.  Assemble your sandwiches by cutting the pita in half and opening the pockets up.  Place the spread on both of the insides of the pita.  Add green leaf lettuce, your cubed chicken, sliced tomato, and diced avocado.

Voila!  You're done and it's fantastic!!! 

MGG ate his so fast that I hardly had one bite down and he was looking for seconds!!!


Grilled Chicken Avocado Pitas

Serves 4
1 tablespoon wasabi paste
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 cup mayonnaise
1/2 pound boneless chicken breasts
Salt & pepper
2 pita breads
1 ripe avocado, diced
4 leaves of green leaf lettuce
1 medium tomato, seeded and sliced


In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Refrigerate until use.
Sprinkle salt and pepper on both sides of chicken breasts. Cook chicken on a preheated grill over medium-high heat about 6 minutes per side until fully cooked, with the lid down.  Remove from grill.  Toast your pita breads until tender and heated, about 1 min.  If you leave them to long the pita will turn crispy.

Cut chicken into 1 inch cubes.  Cut pita rounds in half and spread some wasabi mayo on both of the insides.  Fill each pita half equally with green leaf lettuce, chicken, avocado, and tomatoes. 

Linked to: Let's Break Bread Together 


  1. This is soooo lovely!!Thanks so much for linking up yet another of your fabulous recipes Beth!:)I'm really elated - thanks a bunch!


  2. I love pitas! This one sounds fabulous Beth!!



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