Leftover Roasted Chicken Pita Sandwich

Ingredients: 

For the chicken:

• 2 cups leftover roasted chicken, shredded
• 1/4 cup olive oil
• 1 tablespoon za'atar seasoning
• Salt and pepper, to taste

 For the tahini sauce:

• 1/2 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

For the pickled onions:

• 1 small red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the pita sandwich:

• 4-6 small pita breads
• 1 cup chopped romaine lettuce
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup crumbled feta cheese

Directions:

1. In a large bowl, whisk together the olive oil, za'atar seasoning, salt, and pepper. Add the shredded chicken to the bowl and toss to coat.
2. Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until heated through and slightly browned, about 5-7 minutes.
3. While the chicken is cooking, make the tahini sauce. In a separate bowl, whisk together the tahini, water, lemon juice, garlic, salt, and pepper.
4. To make the pickled onions, combine the sliced red onion, apple cider vinegar, sugar, and salt in a small bowl. Let sit for at least 10 minutes to allow the flavors to meld.
5. Warm the pita breads in the oven or in a toaster oven.
6. To assemble the pita sandwiches, spread a generous amount of tahini sauce on the inside of each pita. Fill with the shredded chicken, pickled onions, romaine lettuce, parsley, mint, and feta cheese.