This delicious chicken pita sandwich recipe stuffs pitta bread with golden brown shiitakes, healthy sautéed spinach, hummus and truffle aioli. Tart pickled red onions provide the acid in this perfectly balanced and extremely tasty chicken pita bread sandwich recipe!
What Do These Healthy Pita Sandwiches Taste Like?
Every bite of this pita bread sandwich is bursting with so many different flavors and textures. From the crunchy tart bite of the pickled red onions, to the chewy earthiness of the shiitakes sautéed in garlic, each bite will keep you wanting more.
The truffle aioli is a MUST. It is bold and rich, with a distinct truffle flavor that is absolutely devine. I purchased mine from the grocery store, but feel free to make yours from scratch! There is a great easy truffle aioli recipe here!
Salt is an important ingredient that often gets overlooked when seasoning chicken. In this recipe, it is important that the chicken is lightly salted prior to cooking, as the salinity plays an important roll in the overall composition.
How To Make This Simple Stuffed Pita:
See recipe card for the full list of ingredients and instructions.
- Pickled Red Onions: Slice the red onion into thin strips, and place them in a mason jar. In a small sauce pan, combine apple cider vinegar, water, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the hot glass in the refrigerator.
- Season Chicken: I used adobo seasoning. Adobo seasoning is a mix of a bunch of frequently used pantry spices, and I just adore it’s well rounded flavor.
- Cook Chicken: Heat olive oil in a pan and sauté the chicken on medium-high heat until golden brown, about 6 minutes per side. Transfer to a baking sheet and finish in the oven until the internal temperature registers 165 degrees F.
- Sauté Shiitakes & Spinach: In the same pan that the chicken was cooked in, add the cleaned and chopped shiitake mushrooms. Sauté, stirring frequently, until golden brown (about 6 minutes). Toss in the spinach and minced/pressed garlic. Stir well until the spinach has wilted. Remove from the heat and squeeze in the juice of 1/2 of a small lemon.
- Add Sauces: Cut the pita pockets in half so you have 2 pockets per pita. Carefully open the pocket. Smear about 1 tbsp of hummus on one side of the inside of the pita pocket, and about 1 tbsp of truffle aioli on the other side.
- Make Pita: When the chicken is done, chop it into bite sized pieces. Fill each pita with the chopped chicken, and a few tsp of the spinach/shiitake mixture. Place a few pickled red onions into the pita pocket, and enjoy! Feel free to add some feta cheese if you choose.
More Easy Chicken Recipes You Will Love
While these chicken pita pockets are absolutely delicious, you might also really enjoy these other healthy chicken recipes!
How To Make Truffle Aioli:
So I purchase truffle aioli at the store and keep it in the refrigerator for when I decide to make sandwiches. It absolutely TRANSFORMS anything it touches, and I highly recommend just purchasing a jar.
BUT, if you want to try to make it at home, you definitely can. Feel free to use vegan mayonnaise or even greek yogurt! Here’s an easy recipe:
Thats it! So simple, and your taste buds will thank you!
Truffle aioli goes great with:
- Home fries or French fries
- Eggs
- ANY sandwich, sub or pita pocket
- Slather on top of a burger
- Cut it with a little water and drizzle over roasted vegetables
Is This Chicken Pita Sandwich Recipe Mediterranean Diet Friendly?
It is almost fully Mediterranean diet friendly, but there are a few changes that you will want to make to this healthy meal. Please note that I am not a doctor or dietitian, so please consult with yours before making any changes to your diet!
FAQ:
Any kind you like! Hummus with red peppers or garlic or fresh lemon juice all work very well! You can also use tzatziki sauce in substitution of hummus.
In this specific recipe, I highly recommend it. It really ties all of the flavors together and adds something special to the pita. If you don’t have a jar handy, see above for how to make it from scratch!
Absolutely! I have made this with chicken breast and chicken thighs and both came out incredible. Whatever cut of chicken you want to use is totally fine, just adjust cooking times accordingly.
Did you make this chicken pita pocket recipe? Rate it below and tag me in your creation on Instagram! @RecipeHippie
Chicken Pita Sandwich Recipe
Ingredients
- 2 pita pockets
- 1 large raw chicken breast (or the equivelent in chicken thighs or strips)
- 1 tsp your choice of chicken seasoning (I use adobo seasoning)
- 1 cup shiitake mushrooms, brushed of dirt & sliced
- 2 cups fresh spinach
- 2 garlic cloves, peeled and minced or pressed
- 4 tbsp hummus of choice
- 4 tbsp truffle aioli (if you do not have a jar on hand, see blog post for how to make from scratch)
- 1 tbsp olive oil
- juice of 1/2 of a small lemon
Pickled Red Onions:
- 1 red onion, peeled and sliced into strips
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 tsp table salt
- 2 tbsp granulated sugar or honey
Instructions
Make Pickled Red Onions:
- Place red onion slices in a mason jar. In a small sauce pan, combine apple cider vinegar, water, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the hot glass in the refrigerator.
Pita Instructions:
- Pre-heat oven to 400 degrees F.
- Season Chicken: Season the chicken on all sides with seasoning of choice. Whatever seasoning you decide to use, make sure there is some salt for flavor!
- Cook Chicken: Heat 1 tbsp of olive oil in a pan and sauté the chicken on medium-high heat until golden brown, about 6 minutes per side. Transfer to a baking sheet and finish in the oven until the internal temperature registers 165 degrees F.
- Sauté Shiitakes & Spinach: In the same pan that the chicken was cooked in, add the cleaned and chopped shiitake mushrooms. Sauté over medium heat, stirring occasionally, until golden brown (about 6 minutes). Toss in the spinach and minced/pressed garlic. Stir well until the spinach has wilted, about 60 seconds. Remove the pan from the heat and squeeze in the juice of 1/2 of a small lemon.
- Add Condiments: Cut the pita pockets in half so you have 2 pockets per pita. Carefully open the pocket. Smear about 1 tbsp of hummus on one side of the inside of the pita pocket, and about 1 tbsp of truffle aioli on the other side.
- Make Pita: When the chicken is done, chop it into bite sized pieces. Fill each pita with the chopped chicken, and a few tsp of the spinach/shiitake mixture. Place a few pickled red onion slices into the pita, and enjoy!
Did you like this truffle chicken recipe? If so, you should go check out my Prosciutto and Egg Ciabatta Breakfast Sandwich recipe! It also uses truffle aioli!
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Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try