Baked chicken breast with pepper in pita bread or pita with onions
4 servings
30 minutes
Baked chicken breast with pepper in lavash or pita with onion is a modern interpretation of traditional European street snacks. Inspired by Mediterranean motifs, this dish combines the freshness of vegetables with the aroma of spices and the tenderness of chicken fillet. The combination of sweet pepper, onion, and aromatic herbs creates a rich flavor, while lime juice adds a zesty freshness. Baking at high temperatures gives the chicken a caramelized crust that enhances its aroma. Slightly warmed lavash or pita becomes soft and elastic, perfectly encasing the juicy filling. This dish is versatile—ideal for a light lunch or a picnic. The finished roll is easy to hold in hand, and creamy sour cream adds pleasant softness and balance to the taste. Its simplicity and richness make this recipe perfect for everyday enjoyment.
1
Slice the onion into thin rings.
- Red onion: 1 head
2
Cut the chicken and pepper into strips 1 cm wide.
- Chicken breast fillet: 2 pieces
- Sweet pepper (capsicum): 1 piece
3
Mix well in a deep bowl with onion, oregano, paprika, vegetable oil, and lime zest. Season with salt and pepper to taste.
- Red onion: 1 head
- Oregano: 0.5 teaspoon
- Ground paprika: 0.5 teaspoon
- Vegetable oil: 2 tablespoons
- Lime: 1 piece
4
Heat the pan or cast iron pot.
5
Put the mixture there and fry at high temperature for 6-8 minutes, stirring the contents until it turns brown and slightly charred.
6
Quickly heat lavash or pita: 10 seconds in the microwave or a few seconds on a heated skillet on both sides.
- Pita bread: 4 pieces
7
Squeeze lime juice into the mixture, add lettuce leaves and sour cream.
- Lime: 1 piece
- Green salad leaves: 1 bunch
- Sour cream (23%): 150 g
8
Spoon the mixture into the slit pita or the center of the lavash. Roll up the lavash.
