Pita Sandwich
Boneless Chicken Breast	g
Olive Oil	tbsp
Sweet Paprika Powder	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Ground Turmeric	tsp
Cayenne Pepper	tsp
Lemon Juice	tbsp
Iceberg Lettuce	g
Avocado
Strawberries	g
Caesar Tahini Dressing
Tahini Paste	tbsp
Whole Grain Dijon Mustard	tbsp
Garlic Clove
Lemon Juice	tbsp
Anchovy Fillets
Greek Yoghurt	tbsp
Honey	tsp
Salt & Pepper to taste

1. Rinse the chicken breasts under cold water, pat dry and cut into 2x2 cm cubes. In a bowl, combine the olive oil, chicken, paprika, cumin, garlic powder, dried oregano, turmeric, cayenne, lemon juice, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
2. Preheat the oven to 190 ºC. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge.
3. Prepare pita breads according to packaging instructions. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into even cubes. Wash the lettuce, spin dry and chop finely. Wash the strawberries, drain them, remove the greens, and quarter them.
4. To make the dressing peel the garlic clove. Combine all ingredients and 4 tablespoons of water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and pepper.
5. To assemble, spread each pita with Caesar tahini dressing, then lettuce, chicken, avocado, strawberries, and drizzle with more sauce.

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