Chicken Pita with Roasted Vegetable and Cucumber Dressing

Yield

Portion Size

200 g / 7.0 oz

Ingredients

	Metric	Imperial
Chicken Shawarma (Halal)	1.5 Kg	3.3 Lbs
Red Bell Peppers, diced, frozen	170 g	6 oz
Green Squash, chopped, frozen	255 g	9 oz
Canola Oil	30 mL	2 Tbsp
Romaine Lettuce, chopped	170 g	6 oz
Pita Bread	25 Each	25 Each
Plain Yogurt, Low Fat	400 mL	1.7 cups
Cucumber, fresh, shredded, drained	250 mL	1.1 cups
Garlic, Minced	30 mL	2 Tbsp
Lemon Juice	30 mL	2 Tbsp
Green Onions, chopped	15 mL	1 Tbsp
Dill, dry	5 mL	1 tsp
Black Pepper	5 mL	1 tsp
Salt	5 mL	1 tsp

Preheat convection or combi oven to 325 F. Ensure that the chicken shawarma is defrosted fully. Spread the chicken onto a parchment lined baking sheet, make sure not to overlap or place on top of each other.
Roast the chicken in the preheated oven for 5-8 minutes, depending on the heat of the oven. Ensure that the chicken reaches an internal temperature of 165 F (74 C). Reserve
On a separate parchment lined baking sheet, toss the bell peppers, green squash and canola oil together. Roast for 10-12 minutes, depending on the heat of the oven. Reserve until service.
In a large bowl, add the yogurt, cucumber, garlic, lemon juice, green onions, dill, black pepper and salt. Mix to combine, chill and reserve for service.
Steam or heat the pita bread for 1 minute to make it pliable and easy to wrap the ingredients around. Garnish the pita bread with cucumber dressing, then add the chicken, roasted vegetables and lettuce. Roll, cut in half and serve.