Chicken Pita with Roasted Pepper Sauce

A quick, high protein weeknight sandwich or lunch to go.

2 pita sandwiches plus extra sauce
40 min
Ethan Chlebowski

Ingredients

Roasted pepper mayo sauce

  • Red Bell Peppers
    1-22 parts
  • Mayonnaise
    130 g1 part
  • Aleppo pepper
    a spoonfulor to taste
  • Smoked Paprika
    a sprinkleor to taste
  • Neutral oil
    a drizzlefor roasting peppers
  • Salt
    to taste

Chicken

  • Chicken Breasts
    1~250 g
  • Olive Oil
    for searing~ 10 g
  • Salt
    a sprinkle~ 2 g

Remaining pita components

  • Pita Bread, thicker style
    2
  • Tomatoes, sliced
  • Shallots, thinly sliced
  • Arugula
  • Feta, crumbled

Method

Step 1: Roast & peel the peppers

Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil.

Arrange the peppers cut side down on a sheet tray, and slide under a set to high for 5 minutes or until the skin is & wrinkly.

Remove the charred peppers from the oven and put them into a sealed container to and finish softening, about 3-5 minutes.

While still warm, remove the skin from the peppers, which should now peel away more easily.

Step 2: Blend the sauce

Add the roasted, cleaned peppers to a food processor and add the mayo (you’re looking for a 2:1 pepper:mayo ratio).

Add the aleppo pepper and smoked paprika, then pulse until smooth. Taste and adjust with more salt or spices, if needed.

Add to a squeeze bottle (or other container) and set aside in the fridge until ready to use.

Step 3: Sear the chicken

Slice or butterfly your chicken breast into a thin, even piece for quicker cooking. Sprinkle with an even layer of salt on both sides.

Heat a stainless steel pan over medium-high, then add a drizzle of oil to coat the pan. Lay down the chicken to undisturbed for a few minutes.

When the chicken takes on some color and releases from the pan, flip to finish cooking through. You can verify with a thermometer and pull it at 155°F/68°C internal.

  • Allow the cooked chicken to rest off heat while you gather the rest of the pita components.

Step 4: Prep remaining components

Slice the tomato & shallots, gather the arugula and feta, and slice the pita in half like a hamburger bun (if using a thick, fluffy pita; flatter, wide pitas can be used like a wrap).

Thinly slice the rested chicken into bite sized pieces.

Step 5: Assemble, wrap, & serve

To each pita bread, layer a handful of arugula, a few tomato slices, shallots, feta, ~120 g of chicken, and a ~20 g drizzle of sauce.

Close the pita, wrap with parchment paper to compress the ingredients & the bread, then enjoy.

“This will make extra roasted pepper mayo, but it’s a great sauce to keep in the fridge. It works well on salads, sandwiches, rice bowls, or more servings of this pita if you scale the rest of the recipe.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 Pita Sandwich
Calories630
50g
25g
48g

FAQ

What kind of pita works best?

This recipe used a thicker, fluffier style of pita that was sliced and used like a hamburger bun. If you can only find thinner pitas, you can assemble this more like a wrap.

Can I use chicken thighs instead?

Definitely — that makes for a juicier, richer filling, just know that the macros won’t be exactly the same. This recipe could be made with a variety of protein fillings: ground meat, falafel, sliced steak, etc.

Can I just use canned roasted peppers?

If you don’t want to roast and peel your own peppers, you could buy a jar or can of roasted peppers, and just blend that into the sauce instead. Use about a 2:1 pepper to mayo ratio.