FakeOut Takeout: Easy Jerk Chicken Pitas Recipe

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My husband definitely gets all the credit for this jerk chicken pitas recipe. Back when we were both in the office every day (I still cant believe I have been 90% remote work for almost a year!), we had a fun day date routine. We would surprise each other with random texts for lunch dates. All it took was a simple, “Lunch Date?!?” text with a time and place. Whoever sent the text was responsible for grabbing the food. Then we would meet away from the office for a quick bite. Those were the days– lunch away from our computers. No interruptions from our little munchkins.

One of our favorite takeout spots for this was Mellow Mushroom. (Yes, I think you can tell we love MM.)He found a hidden gem on their menu thanks to one of his co-workers. ;). This dish was listed on the menu as hoagies. If you were cool enough to know their secret, you could request them to be served on pitas.

Guess what…..they pulled them from their menu!!! Of course, we had to do what we do best. The mission: figure out how we could recreate them at home! Our honeymoon was in Jamaica and I swear I don’t think we ever got tired of Jerk ANYTHING!

Let’s Make This Jerk Chicken Pitas Recipe!

These are so easy to put together and loaded with veggies. You could easily leave out the chicken for a vegetarian option an they would still be DELICIOUS!

Start by cooking your chicken. You have multiple options here, but if you dont have chicken breast that are already cooked, then my go-to is the grill. Grill up 1 chicken breast sliced in half lengthwise. While the chicken is cooking, get all of the veggies/fruit chopped up. You need to slice up an 8 oz container of baby bella mushrooms, a green pepper, 2 roma tomatoes, and 1 cup of diced pineapple.

sliced veggies on cutting board

In a skillet, heat 1 tbsp of olive oil and start sautéing your peppers and mushrooms over medium heat for about 5 minutes. Once the chicken is cooked, slice and added to the cooked peppers and mushrooms.

peppers and mushrooms cooking in skillet

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After about 1 minute, add 3 tbsp of Jerk Seasoning. Simple Truth has an organic Jamaican Inspired Jerk Powder, but when it is out of stock I buy The Spice Hunter. It is not organic, but it is Non-GMO. (Find it on Amazon here.)

jerk chicken pitas recipe jamaican jerk seasoning

Veggie Veggie Veggie TIME

Next I add in a 5 oz container of spinach. After it starts to wilt down, I add the sliced tomato and diced pineapple bits.

jerk chicken pitas recipe veggies in skillet

Next comes the best part- 2 tbsp of liquid jerk marinade. There are several options available but my go to is World Harbors brand. It doesn’t add too much sodium or sugar to the overall recipe. You can grab it at places like Target!

screenshot from Target app- world harbors jerk seasoning

Now it’s time for my husband’s favorite part. I am not a fan of mayonnaise so I skip this on mine. You mix equal parts mayo and basil pesto. We typically use Naan bread for this recipe because its the closest thing we have found to the pitas at Mellow Mushroom. Spread the basil pesto mayo on the pita and then top each with the chicken and veggie mixture. Lastly, you sprinkle with feta cheese and dig in! I promise you that these will not disappoint!

jerk chicken pitas recipe on plate

Easy Jerk Chicken Pitas Recipe

Jodi
These easy jerk chicken pitas are bursting with flavor, filled with veggies, and easy enough to make for a weeknight dinner.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner
Servings 4

Equipment

  • skillet

Ingredients
  

  • 1 large chicken breast
  • 8 oz container of baby bella mushrooms
  • 1 green pepper
  • 2 roma tomatoes
  • 1 cup of diced pineapple
  • 3 tbsp of Jerk Seasoning
  • 5 oz container of spinach
  • 2 tbsp of liquid jerk marinade
  • Equal parts basil pesto and mayo
  • 4- pack naan or pita bread

Instructions
 

  • Start by cooking your chicken. You have multiple options here, but if you don’t have chicken breast that are already cooked, then my go-to is the grill. Grill up 1 chicken breast sliced in half lengthwise.
  • While the chicken is cooking, get all of the veggies/fruit chopped up. You need to slice up an 8 oz container of baby bella mushrooms, a green pepper, 2 roma tomatoes, and 1 cup of diced pineapple.
  • In a skillet, heat 1 tbsp of olive oil and start sautéing your peppers and mushrooms over medium heat for about 5 minutes. Once the chicken is cooked, slice and added to the cooked peppers and mushrooms.
  • After about 1 minute, add 3 tbsp of Jerk Seasoning.
  • Next add in a 5 oz container of spinach. After it starts to wilt down, I add the sliced tomato and diced pineapple bits.
  • Next add 2 tbsp of liquid jerk marinade.
  • For the pita bases, mix equal parts mayo and basil pesto.
  • We typically use Naan bread for this recipe because it’s the closest thing we have found to the pitas at Mellow Mushroom, but feel free to use pitas!
  • Spread the basil pesto mayo on the pita and then top each with the chicken and veggie mixture.
  • Lastly, you sprinkle with feta cheese and dig in! I promise you that these will not disappoint!
Easy Jerk Chicken Pitas Recipe | Fourganic Sisters

Pin for later and check out another Mellow Mushroom takeout recipe here:

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