⏱️ TOTAL: 15 minutes
🍽️ SERVES: 1
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1/2 sheet pan (for broiling buns)
1 pita (or thin bun)
2 tbsp mayonnaise
1 cup cooked, shredded chicken
1/4 cup refried black beans (see below)
1 tbsp taco seasoning (I like the cholulua chili garlic)
1 tbsp water
1 tbsp oil
1/4 cup feta cheese, crumbled
Toppings: diced tomatoes, avocado slices, shredded iceberg lettuce, pickled jalapeños, crema/sour cream/Greek yogurt or whatever else you want!
Refried Black Beans
Heat 1 small can of drained and rinsed black beans in a small frying pan over medium heat with a splash of chicken stock and a few dashes of hot sauce.
Mash most of the beans with a fork or potato masher, leaving some texture.
Cook until thick and spreadable, with most of the liquid evaporated.
Sandwich
Slice the pita in half like a bun. Spread 1 tbsp mayonnaise on the inside of each half. Place under the broiler, mayo side up, for 2–3 minutes until lightly toasted.
Toss the shredded chicken with 1 tbsp taco seasoning and a splash of water, just enough to coat (not wet).
Heat 1/2 tbsp oil in a nonstick frying pan over medium heat. Spread 1/4 cup crumbled feta in a thin layer, then place the seasoned chicken on top (do not stir). Cover and cook for 3 minutes. Remove lid and continue cooking until the liquid evaporates and the feta turns golden and crisp underneath. Use a firm spatula to lift the chicken-feta layer.
Assemble: spread refried beans on the bottom pita half. Add the crispy feta chicken, then layer on tomatoes, pickled jalapeños, lettuce, and crema. Place avocado on the top pita half. Close, slice in half, and serve warm.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!