Philly Chicken Pitas with Spicy Sriracha Mayo

Lately I’ve been cooking up meals that are super easy and super quick. Too many other projects going to like making Christmas Decorations to be bothered with long hours in the kitchen. Still, my guys are spoiled and they expect flavor.

I really like these warm and oh so filling Pita Sandwiches. Although you use two pans, one for the filling and the other to warm the bread, by lining the pans with foil, clean up is a snap. Here’s another tip – if you wrap any leftover sandwiches in foil, they warm up nicely in the oven the next day for a quick lunch.

Philly Chicken Pitas with Spicy Sriracha Mayo
Chicken Filling
1 lb Boneless Skinless Chicken Breasts
2 Bell Peppers, any color combination
1 medium White Onion
2 Tablespoons Olive Oil, divided
2 Tablespoon Italian Seasoning, divided
Kosher Salt, to taste
Cracked Black Pepper, to taste

Note: This works best with thin-cut chicken breasts. Either buy thin-cut or lay breasts on a cutting board and slice in half lengthwise to create two thin breasts. 

Heat oven to 425 degrees.  Line a rimmed baking pan with foil and set aside.

Cut chicken breast into thin strips. Set aside.

Remove stem from peppers, remove seeds. Cut peppers into thin strips and set aside.

Peel onion, trim ends, then slice into slivers. Break apart and set aside.

Scatter peppers and onions on the prepared baking sheet. Drizzle with olive oil, season with Italian Seasoning and a pinch of Kosher salt.

Spread chicken strips over the vegetables. Drizzle with remaining olive oil, season with Italian Seasoning, a pinch more Kosher salt and fresh cracked pepper to taste.

Bake in the heated oven for about 10 minutes. Remove pan from the oven, use a spatula to turn and mix everything together. Return to the oven and continue to cook another 10 to 12 minutes or until cooked through.

While chicken mixture is cooking make Sriracha Mayo.

Spicy Sriracha Mayo
1/3 Cup Mayonnaise
1/2 Tablespoon Sriracha or to taste
Kosher Salt, to taste

Whisk mayonnaise, sriracha and salt to taste in a small bowl. Taste for level of heat and add more Sriracha if desired. Set aside until ready to serve.

Note: 1/2 tablespoon Sriracha will give just a kiss of heat without being over the top. Add more heat if desired a little as a time as it will heat up fast.

Once the chicken filling has cooked, remove from oven and cover with foil to keep warm.

Prepare the Pita Bread for filling.

Pita Sandwich
1 Package Pita Bread
Olive Oil
9 slices Provolone Cheese

Note: Be sure to use the flat Pita Bread, not the pocket bread so that the cheese will melt properly.

Arrange pita bread on a baking sheet. Drizzle with just a little olive oil.

Place sliced cheese on pitas, 1 1/2 slices should be enough. Place in the still-hot oven just until cheese is melted, about 1 minute.

To build the sandwich, pile on the chicken, peppers and onion, top with Sriracha mayo. Fold pita over filling like a taco shell and serve.

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One last share – this is Kiddo’s Snowman. We have them decorating the kitchen cupboard doors. Now I know, it’s a bit early to be decorating for Christmas. Since we spend an afternoon making snowmen, it seemed a shame to stick them in a box until after Thanksgiving. And I’m rather proud of Kiddo’s snowman. Must be since I’ve shared it twice.

 

Happy Holidays to all.