Shawarma Chicken Pita Pockets
1 pack Seasoned Shawarma Chicken
6 Pitas, medium sized
1 tomato, diced
1 cucumber, diced
1/2 cup pickled turnips
1/2 cup sliced radishes
2 cups arugula or romaine lettuce
1 cup hummus
Heat 1 tablespoon of oil in a pan and sear the marinated chicken thighs on both sides on a medium-high ﬂame. It should take about 2 minutes per side. Once you have some color on both sides, lower the ﬂame and place a lid on the pan and cook the chicken covered, ﬂipping occasionally, until cooked through. This takes about 10 minutes.
While the chicken is cooking prep your other ingredients. Cut your pita bread in half using a sharp knife, then carefully open into pockets. Chop your vegetables. Once your chicken is cooked let it rest for 2 minutes before thinly slicing it. Then begin layering your pita pockets. Spread some hummus, then add in your vegetables and sliced shawarma chicken. Serve immediately with some extra hummus on the side.