Paleo Mediterranean Pita Sandwich

Elevate your lunch game with this irresistibly healthy Paleo Mediterranean Pita Sandwich, a flavorful fusion of fresh ingredients and inventive techniques. This gluten-free recipe swaps traditional pita bread for a low-carb cauliflower-based version that's baked to golden perfection. Tender, skillet-seared chicken, infused with zesty lemon and garlic, takes center stage, complemented by a medley of crisp cucumbers, juicy tomatoes, briny Kalamata olives, and vibrant red onion. A creamy tahini-lemon sauce ties it all together, delivering a tangy finish that perfectly balances the savory elements. Ready in under an hour, this protein-packed, grain-free sandwich is not only satisfying but also ideal for paleo enthusiasts seeking a Mediterranean-inspired meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 1 large Egg
• 0.5 cup Almond flour
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 1 medium Cucumber
• 2 medium Tomatoes
• 0.5 medium Red onion
• 0.5 cup Kalamata olives
• 0.25 cup Fresh parsley
• 0.25 cup Tahini
• 3 tablespoons Water
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Begin by making the cauliflower pita bread. Cut the cauliflower into florets and pulse in a food processor until rice-sized granules form.

Step 3

Microwave the cauliflower rice for 5 minutes and then let it cool. Place it in a kitchen towel and squeeze out as much moisture as possible.

Step 4

In a mixing bowl, combine cauliflower, egg, almond flour, 1 tablespoon olive oil, half salt, and half black pepper. Mix until a dough forms.

Step 5

Divide the mixture into 4 parts and shape each into flat rounds (like a pita) on parchment-lined baking sheets.

Step 6

Bake the pitas in the preheated oven for 15-20 minutes, flipping halfway, until golden brown and firm.

Step 7

While the pitas bake, prepare the chicken. Season with lemon juice, garlic powder, remaining salt, and pepper.

Step 8

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Let rest for a few minutes before slicing thinly.

Step 9

Chop the cucumber, tomatoes, and red onion into small pieces. Halve the Kalamata olives and chop the parsley.

Step 10

For the tahini sauce, mix tahini with water, lemon zest, and a bit of salt in a small bowl. Stir until smooth.

Step 11

Assemble the sandwiches by placing slices of chicken, cucumbers, tomatoes, onion, olives, and parsley on the baked pitas.

Step 12

Drizzle with tahini sauce and serve immediately.

Nutrition Facts

Serving size	(1981.7g)

Amount per serving	% Daily Value*
Calories	2495.3

Total Fat 159.6g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 6.4g
Cholesterol 605.1mg	0%
Sodium 4056.3mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 38.2g	0%
Total Sugars 27.3g
Protein 187.5g	0%

Vitamin D 76.4IU	0%
Calcium 5170.2mg	0%
Iron 21444.3mg	0%
Potassium 4482.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 29.6%

Carbs: 13.8%