Ingredients:

Marinade

• 1 pound chicken, cut into thin strips (approximately 2 large boneless skinless breasts or 4 boneless skinless thighs)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• ⅛ tsp ground cinnamon

Wrap and Vegetables

• Store bought or homemade whole wheat pitas.
• Vegetables of your choice. Shown in photo: cucumber and red pepper.
• Optional sauces: Tzatziki or garlic sauce.

Directions

1. In a medium sized bowl, mix the olive oil, lemon juice and spices to create a marinade.
2. Add the chicken to the marinade and toss to coat evenly.
3. Cover the bowl and refrigerate for an hour, or overnight.
4. On medium heat, cook the chicken pieces in a frying pan until cooked through (about 10 minutes), stir as needed.
5. To serve, warm the pita bread in the oven or microwave. Add the cooked chicken and vegetables inside the pita. Use sauces sparingly.

Recipe adapted from toriavey.com and recipetineats.com

For more recipe ideas, please visit kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes