How to cook paprika chicken in pitta breads on the Traeger Timberline 850 wood pellet grill
Eat healthily on the BBQ; use low-cal oil spray and light mayo
These filled pitta breads are proof that you can eat healthily on the BBQ, your BBQ is not just for burgers and sausages. To make this even healthier use low-cal oil spray and light mayonnaise. This makes a really quick tasty lunch and can be adapted to use pulled pork or brisket, if you have any left-overs, instead of the chicken.
- 4 chicken breasts
- juice of 1 lemon
- ½ tbsp smoked paprika
- ½ tbsp paprika
- cold-pressed rapeseed oil
- 1 garlic clove; grated
- 4 tbsp mayonnaise
- sea salt
- fresh ground black pepper
- Romaine lettuce; shredded
- 1 red onion; finely sliced
- 1 red pepper; de-seeded and finely sliced
- 4 pitta breads
Cut the breasts in half horizontally and flatten between two sheets of cling film to form escallopes about 1cm thick. (click here to watch the video showing how to do this)
Drizzle the escallopes with rapeseed oil, squeeze over some lemon juice then dust with the paprika.
Pre-heated the Traeger to medium/high, about 220C (428F), and cook for about 3 – 4 minutes on each side until golden and the centre of the chicken has reached the safe temperature of 75C. Check this with a digital thermometer to make sure that you don’t over-cook them at which point they will be dry and tasteless. Let the chicken escallopes rest for at least 5 minutes covered in tin foil and clean tea towels, in a warm environment, before slicing.
Combine the garlic and mayo.
Split the pittas and put shredded lettuce, sliced onion and sliced pepper in the bottom of the pitta, add the sliced chicken and top with the garlic mayo.