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¾ cup warm water
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2 tsp yeast
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3 tsp sugar
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½ tsp salt
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1 ½ c flour
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1 tbsp. olive oil
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1 tsp butter
Pita Bread
Toppings
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Spring mix
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Purple cabbage Carrots
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Grape tomatoes
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Shredded cheese
Chicken
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2 lbs. chicken breasts
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2 tsp salt
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1 tsp Mrs. Dash garlic blend
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1 tsp chili & lime
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Drizzle of olive oil
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½ lime
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Mix together water, yeast, 1 tsp sugar & ½ cup of flour (save remaining flour & sugar) set aside & allow to double in size for approximately 15 minutes.
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While waiting for the yeast mixture to double, add the remaining flour & sugar, along with salt to a medium bowl. Pour yeast mixture over dry mixture along with olive oil & mix until sticky dough forms.
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Lightly flour a clean surface & add dough then knead for approximately 5 minutes until the dough comes together
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Shape into a ball & place in a greased bowl & allow to rise x 1 hour.
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Once doubled in size, place onto a floured surface, cut into 8 equal pieces then form into balls. Allow resting x 15 minutes.
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Using a rolling pin, roll out each ball into a flat circle approximately 8 inches wide and ¼ inch thick.
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Add 1 tsp of butter to a medium skillet over medium heat. Place pita in skillet & allow to cook for 1-2 minutes on each side.
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Butterfly chicken breast & tenderize. Place on a baking tray & season with salt, Mrs. Dash garlic blend, chili & lime, olive oil & juice of half a lime.
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Place in the oven at 400 on the roast for 15 minutes.
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Remove from oven, allow to rest then chop into cubes
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Rinse spring mix lettuce leaves & dry. Slice purple cabbage, cut carrots into thin sticks & slice grape tomatoes in half
Pita Bread
Toppings
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Set pita bread, add ranch dressing then top with lettuce, purple cabbage, carrots, cherry tomatoes, chicken & shredded cheese. Top with more ranch dressing & enjoy!
Chicken
Assemble
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