Overstuffed Chicken Pitas With Mushrooms and Wilted Arugula

Ingredients for Overstuffed Chicken Pitas With Mushrooms and Wilted Arugula

• 4 pita pockets

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon unsalted butter

• 200 g sliced cremini mushrooms (2 cups)

• 200 g 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

Method

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.

3. 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.

4. Stir in the arugula and heat until just wilted; season the mixture with salt and pepper to taste and remove from the heat.

5. Mix in the chicken and spoon the filling into the pitas.

6. Serve warm.

Download the Vedique Diet App on Android and iOS for more healthy recipes!