Shiitake Chicken Pita Recipe

This delicious chicken pita wrap is filled 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 recipe!

What Do These Chicken Pita Pockets Taste Like?

Every bite 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!

Salt is an important ingredient that often gets overlooked when seasoning chicken. In this recipe, it is important that the chicken is salted prior to cooking, as the salinity plays an important roll in the overall composition.

How To Make This Simple Pita Pocket Recipe:

1. 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.
2. 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 saltiness. Whatever seasoning you choose to use, make sure you use some salt!
3. Cook Chicken: Heat 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.
4. 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.
5. 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.
6. 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, and enjoy!

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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. Here’s how:

1. Whisk 1 cup of mayonnaise with 1.5 tbsp of truffle oil. Squeeze a little bit of lemon juice in, and season with a pinch of salt/pepper.

Thats it! So simple, and your taste buds will thank you!

It 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

FAQ:

What kind of hummus should I use?	Any kind you like!
Do I HAVE to use truffle aioli?	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!
Are chicken tenders okay to use?	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 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!