Overstuffed Chicken Pitas with Mushrooms and Wilted Arugula

November 2005
Overstuffed Chicken Pitas with Mushrooms and Wilted Arugula

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Save time! Use ready-made rotisserie chicken.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 4 pita pockets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 8 ounces sliced cremini mushrooms (2 cups)
  • 8 ounces sliced white mushrooms (2 cups)
  • 2 bunches of baby arugula (or baby spinach
  • Salt and freshly ground pepper
  • 2 cups chicken meat torn into bite-size pieces from 1 small rotisserie chicken (include some skin if you like)
Directions
  1. Trim a narrow strip off one end of each pita and open the pitas with your fingers.
  2. In a large nonstick skillet, heat the olive oil and butter over medium-high heat until the butter stops foaming. Add the cremini mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Push the cremini to the side of the skillet and add the white mushrooms. Cook, stirring occasionally, until the white mushrooms begin to brown, about 5 minutes.
  3. Stir in the arugula and heat until just wilted; season the mixture with salt and pepper to taste and remove from the heat. Mix in the chicken and spoon the filling into the pitas. Serve warm.
Tip Save time!
  • Use ready-made rotisserie chicken.
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