This is one of our family favorites! Also, the marinade is great on many other meats. It is a combination of recipes from Better Homes and Gardens and my mom. Just add some fresh fruit or veggies and you have a great meal.
Makes: 10 half pita sandwiches
4 garlic cloves, pressed
1/2 C EV Olive Oil
1/2 C soy sauce
1/4 C white vinegar
1 large handful chopped cilantro
Juice from two limes
1 tsp: salt, white pepper, paprika, chili powder, oregano, and cumin
5 Pita rounds, halved and split (we like Honey Wheat)
1 1/2-2 lbs boneless, skinless chicken cut into strips or bite size pieces
1 Red Bell Pepper, thinly sliced
1 Tomato, sliced
10 small pieces of leaf lettuce
10 slices provolone cheese (halve if large slices)
2/3 C Mayo
1/2 C Chopped Cilantro
3 Tbs Lime Juice
1 Tbs Salt
Whisk together all of the marinade ingredients. Cut up the chicken and place in ziploc with marinade in the frig for an hour or more. Combine dressing ingredients and keep cold until using.
Cook chicken along with about 1/4 C marinade in a large heated skillet over medium heat until cooked through. Add bell pepper slices to pan and cook for about five minutes. While chicken is cooking spread the dressing into the pita halves. Stack up a slice of lettuce, tomato and cheese for each sandwich. Once chicken and pepper are done scoop enough into each pita to make it about half full. Tip each filled pita nearly flat to make room for the stacks of lettuce, tomato, and cheese to fit in alongside the chicken. Serve and enjoy.