Lime And Cilantro Grilled Chicken Tenderloin In Pita Pockets Recipe

Name: Lime And Cilantro Grilled Chicken Tenderloin In Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/4 lb chicken tenderloins; 1 tablespoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/4 teaspoon white pepper; 1/2 teaspoon fennel seed, crushed; 1/2 teaspoon thyme; 1 teaspoon salt; 1 lime, juiced; 4 -6 pita bread, cut in half; 1 cup lettuce, shredded (optional); avocado salsa (recipe follows); sour cream, sauce (recipe follows); AVOCADO SALSA; 1 avocado, diced; 1 lime, juiced; 2 tomatoes, seeded an diced; 1/2 cup green onion, minced; 1/2 cup green bell pepper, minced; 1/2 cup fresh cilantro; SOUR CREAM SAUCE; 1 cup sour cream; 1/4 cup green onion, minced; 1/4 cup green chili, drained and minced; 1/4 teaspoon cayenne pepper; 1/2 teaspoon black pepper; salt

Servings: persons

1 - 1 1/4 lb chicken tenderloins
1 tablespoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon fennel seed, crushed
1/2 teaspoon thyme
1 teaspoon salt
1 lime, juiced
4 -6 pita bread, cut in half
1 cup lettuce, shredded (optional)
avocado salsa (recipe follows)
sour cream, sauce (recipe follows)
AVOCADO SALSA
1 avocado, diced
1 lime, juiced
2 tomatoes, seeded an diced
1/2 cup green onion, minced
1/2 cup green bell pepper, minced
1/2 cup fresh cilantro
SOUR CREAM SAUCE
1 cup sour cream
1/4 cup green onion, minced
1/4 cup green chili, drained and minced
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
salt

1
To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour.
2
Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips.
3
Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce.
4
To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use.
5
To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 - 1 1/4 lb chicken tenderloins, 1 tablespoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and more.

Yes, Lime And Cilantro Grilled Chicken Tenderloin In Pita Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lime And Cilantro Grilled Chicken Tenderloin In Pita Pockets

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