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!