Shrimp and Kale Pitas
A delightful combination of flavors and textures in handheld pitas, featuring shrimp, kale, and a zesty yogurt dressing for a nutritious meal.
Ingredients
For the Yogurt Dressing
- 1/2 cup plain low-fat yogurt Base of the dressing
- 3 tablespoons extra-virgin olive oil Used for the dressing and shrimp
- 1 juice of lemon Adds zest to the dressing
- 1 small clove garlic, finely grated For flavor
- 1/8 teaspoon cayenne pepper Adds a bit of heat
For the Filling
- 1 small bunch kale, stems removed and leaves thinly sliced Main green ingredient
- 3/4 pound medium shrimp, peeled and deveined Main protein
- 1 15-ounce can no-salt-added chickpeas, drained and rinsed Adds protein and fiber
- 1 pint grape tomatoes, halved For freshness and color
- 1/2 small red onion, thinly sliced For crunch and flavor
- 4 pieces pita bread, halved To hold the filling
Instructions
Preparation
- Preheat the broiler.
- In a large bowl, whisk yogurt, 2½ tablespoons olive oil, lemon juice, garlic, ¼ teaspoon salt, and cayenne.
- Add kale and toss to coat; let sit at room temperature while you cook the shrimp.
Cooking
- Toss shrimp with the remaining ½ tablespoon olive oil on a foil-lined baking sheet.
- Broil until just cooked through (4-5 minutes), then let cool slightly.
- Add shrimp, chickpeas, tomatoes, and red onion to the kale bowl and toss to combine.
Assembly
- Warm pitas (about 30 seconds in the microwave), then fill with the shrimp-kale mixture.
Notes
Serve with fresh herbs and lemon wedges on the side. Pair with a light salad for a complete meal. Store filling and pitas separately.