Description
Chicken Adobo Pitas combine tender shredded chicken cooked in classic Filipino adobo flavors with fresh vegetables and creamy aioli, all wrapped in warm pita bread. This quick and easy Filipino-fusion meal is perfect for repurposing leftover or rotisserie chicken into a flavorful, satisfying lunch or dinner.
Ingredients
Scale
Chicken Adobo Filling
- 2 cups cooked shredded chicken (leftover or rotisserie works great)
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 clove garlic, minced
- 1/2 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/2 tablespoon olive oil
Pita Assembly
- 4 pita breads or flatbreads
- 1/2 cup thinly sliced red onions
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup sliced cucumbers
- 1/4 cup mayonnaise or garlic aioli
- Lime wedges and chopped cilantro for garnish
Instructions
- Prepare the Chicken Adobo Filling: In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the shredded cooked chicken along with soy sauce, white vinegar, brown sugar, black pepper, and paprika if using. Stir everything well and simmer for 3–5 minutes until the mixture is heated through and the chicken is fully coated with the sauce.
- Warm the Pita Bread: Remove the pan from heat. Briefly warm the pita breads by either placing them in a dry pan over low heat or nuke them for a few seconds in the microwave. This makes the pitas soft and pliable for wrapping.
- Assemble the Pitas: Spread a thin layer of mayonnaise or garlic aioli onto each warm pita. Layer the shredded lettuce or cabbage, thinly sliced red onions, and cucumber slices on top. Then, add a generous scoop of the warm chicken adobo mixture.
- Garnish and Serve: Sprinkle the assembled pitas with chopped cilantro and squeeze fresh lime juice over the filling for a bright finish. Fold or wrap the pitas and serve immediately while warm for the best texture and flavor.
Notes
- This recipe is a perfect way to repurpose leftover adobo or rotisserie chicken, saving time without sacrificing flavor.
- For some heat, add sliced jalapeños or drizzle with sriracha before wrapping.
- To make this dish low-carb, skip the pita and serve the chicken and toppings in large lettuce wraps.
- Using garlic aioli instead of plain mayo enhances the flavor with an additional savory garlic punch.
- Warm the pitas just before assembling to prevent sogginess and preserve a nice soft texture.