Save Last Tuesday, I found myself staring at a head of romaine and leftover pita bread, trying to figure out how to turn them into something my teenage son would actually eat. The air fryer hummed nearby, and suddenly it clicked—why not stuff everything that makes Caesar salad great inside a warm, handheld pocket? Now hes requested it three times this week, and I keep extra pita in the freezer just in case.
My neighbor Sarah dropped by unexpectedly while I was testing this recipe, and I ended up sharing two pitas with her on the front porch. She texted me two hours later asking for the recipe, claiming her husband had already requested it for dinner that weekend. Theres something about warm bread and crispy chicken that just brings people together.
Ingredients
- 2 large chicken breasts: Cutting them into strips helps them cook evenly and makes them easy to stuff into pitas
- 1 cup buttermilk: This tenderizes the chicken and helps the coating stick better
- 1 cup panko breadcrumbs: Panko creates a lighter, crispier coating than regular breadcrumbs
- ½ cup grated Parmesan cheese: Adding this to the coating gives you extra savory flavor in every bite
- ½ tsp garlic powder and paprika: These spices complement the Caesar flavors without overwhelming them
- ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the other ingredients shine
- Cooking spray: Helps the chicken get golden and crispy without excessive oil
- 1 large head romaine lettuce: Romaines crunch holds up better than other lettuces in this warm sandwich
- ½ cup Caesar dressing: Toss the lettuce right before assembling so it stays crisp
- ¼ cup shaved Parmesan cheese: Shaved Parmesan melts beautifully against the warm chicken
- ½ cup cherry tomatoes: Optional but adds a bright pop of color and acidity
- 4 pita breads: Warm them thoroughly so theyre pliable and dont crack when you stuff them
Instructions
- Get the chicken soaking:
- Place your chicken strips in buttermilk for at least 15 minutes, though a couple of hours in the fridge makes them even more tender.
- Make your coating:
- Mix panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow dish until well combined.
- Coat each strip:
- Let excess buttermilk drip off, then press each chicken strip firmly into the crumb mixture to ensure even coverage.
- Air fry to perfection:
- Arrange in a single layer in your air fryer basket, spray lightly with oil, and cook at 400°F for about 12 minutes, flipping halfway through.
- Prep the salad:
- While chicken cooks, toss romaine with Caesar dressing, shaved Parmesan, and tomatoes if youre using them.
- Warm your pitas:
- Heat them in a dry skillet for 30 seconds per side or microwave for 15 seconds, then carefully cut to create pockets.
- Assemble and serve:
- Stuff each pita with dressed lettuce and crispy chicken strips, drizzle with extra dressing, and serve immediately.
Save My daughter surprised me by eating the chicken strips plain while I was assembling, declaring them better than any restaurant version weve tried. Now I always double the coating mixture because she tends to snack her way through half the chicken before it even makes it into the pitas.
Making It Your Own
Ive started adding a handful of homemade croutons to the lettuce mixture for extra texture. The way they soften slightly against the warm chicken while staying crunchy at the edges is absolutely perfect.
The Assembly Secret
After dozens of pitas splitting down the middle, I learned to warm them longer than seems necessary and use a sharp knife to carefully cut around the edge rather than slicing straight through. Its saved me so many sandwiches from becoming deconstructed salads.
Perfect Pairings
These pitas are surprisingly filling on their own, but a simple side makes them feel like a complete meal. I usually serve with whatever is quickest.
- A handful of grapes or sliced strawberries balance the richness
- Simple roasted potato wedges complement the Mediterranean flavors
- Extra lemon wedges let everyone adjust the acidity to their taste
Save Theres something deeply satisfying about eating a salad with your hands, and this recipe has become our go-to when we want comfort food that still feels fresh and light.
Cooking Q&A
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken strips in buttermilk for up to 2 hours for extra tenderness. Bread the strips a few hours ahead and refrigerate until ready to air-fry for the crispiest results.
- → What's the best way to keep the pitas warm?
Warm pitas in a dry skillet or microwave just before assembly. Wrap them in a clean kitchen towel to retain heat while you finish cooking the chicken and assembling the pitas.
- → How can I make this lighter?
Substitute Greek yogurt-based Caesar dressing for the traditional creamy version, reduce the amount of Parmesan, or skip the extra dressing drizzle. The air-frying method already keeps fat content reasonable compared to deep frying.
- → What are good substitutes for pita bread?
Flatbreads, naan, or whole wheat wraps work wonderfully as alternatives. You can also serve the chicken and salad over mixed greens for a deconstructed bowl version.
- → How do I prevent the chicken from drying out?
Marinate for at least 15 minutes in buttermilk to keep the chicken tender. Don't skip the dredging step, as the breadcrumb coating seals in moisture during air-frying.
- → Can I use store-bought breaded chicken?
Yes, store-bought breaded chicken tenders save time and work well. Air-fry according to package directions, though freshly breaded chicken strips offer superior flavor and texture.