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.

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