Chicken Lettuce Tomato Pita Wraps

One nice thing I like about eating out is the opportunity to discover new dishes. That's what makes being a foodie so much fun! Some of these dishes will be dishes I enjoy enough to try making them at home. Some of them are this is good but I think I could tweak to make it better. Occasionally I come across a dish that I try duplicating and becomes an instant hit with my family.

Years ago I discovered a BLT spinoff at a university pub called a CLT. It was and likely still is one of their most requested dishes yet it is a very simple, home style sandwich. Instead of using a tortilla as a wrap, the sandwich was based on a Greek style pita. The filling consisted simple of boneless, skinless chicken breast strips, iceberg lettuce, tomato and French dressing. The sandwich was pinned together with a toothpick then wrapped partially in thin tin foil. These wraps were an instant winner!

Chicken Lettuce Tomato Pita Wrap

When I first started making the CLTs at home, I basically made them the same way as the pub did but it didn't take long before I started experimenting. Pictured is a CLT the way I make them now. They are extremely good and they are very filling!

CLTs are low fat the way I make them as well making this sandwich a nice, healthy choice. Use low or no fat salad dressing and mayo to reduce the fat further. They are a frugal, budget stretching sandwich as well since the focus is on the vegetables not the meat. One chicken breast will be enough meat for two wraps. Use Parmesan cheese for a lot of flavour without using a lot of cheese meaning less fat and cost. Finally if you make your own pitas substitute the fat with applesauce to further reduce the fat.

Method: The filling consists of: strips of lightly seasoned grilled or pan fried boneless, skinless chicken breast; chopped tomato, chopped red onion, leaf lettuce and shredded cheddar or Parmesan cheese. I use steamed homemade Greek style pocketless pitas but you can use store bought. I will be posting how to make pitas sometime this week so watch for that. Steaming the pitas serves two purposes. It warms the pita while making the pita more pliable for folding over the filling without breaking. Once the pita is warmed I spread with a little mayo, add the filling then drizzle just a little homemade vinaigrette over the filling. Then I fold the pita over the filling and secure with a toothpick. Serve with a small side salad.