Every once and a while I have a meal out that I want to replicate at home. It’s rare that I’m successful but I usually come out with something acceptable. In this case it was a pita sandwich with chicken, spinach and roasted red peppers with an eggplant spread I had at lunch one day at work. I even took a picture to remember it by.
When I made it with an eggplant spread I got at Trader Joes, it didn’t taste right. But the next time I substituted the eggplant for hummus, and it was super tasty. I really love the combination of flavors!
This past weekend, I served it family style for lunch so the kids could pick and choose. Little D added the hummus and Big A went straight for the chicken and took some spinach. My husband and I filled it to the brim with everything. I served it with some fruit.
I prepared by roasting two red peppers in the oven for about 30 minutes at 500, turning a few times during the process (see this recipe for the details). I pulled it out when the skin was burnt and wrinkled.
I let it cool by putting it in a container with a lid, using a big pyrex dish. This part is supposed to help the skin soften to take it off.
Once it had cooled, I took off the skin and cut it into strips removing the seeds. I added about a tablespoon of olive oil and stored in the fridge.
Whenever we have chicken for lunch or dinner in a mixed dish, I take a pound of frozen, skinless and boneless chicken thighs and put it in the slow cooker with some broth for 2-3 hours (my slow cooker cooks quickly). I time it to be ready by mealtime.
From there it’s just putting out everything and heating up the pitas. Really easy!
- ½ cup roasted red peppers
- 1 pound chicken (cooked)
- 4-6 whole wheat pitas warmed and cut in half
- ½ cup hummus
- 2-3 cups raw spinach
- Put the desired amount of hummus, chicken, red peppers and spinach in each pita. Enjoy!