Chicken Pita Wrap with Pink Spinach Pesto

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Chicken Pita Wrap with Pink Spinach Pesto

Serves: 24


	Ingredients 6 cups packed baby spinach leaves, chopped 1 qt parsley, chopped 1/2 cup walnuts 8 cloves garlic 1 cup Parmesan cheese, shredded 1 Tbsp salt, divided 2-1/4 cups olive oil, divided 1 qt white rice, uncooked 1 tsp turmeric 4 lbs boneless, skinless chicken strips 3 Tbsp cumin 2 Tbsp dried oregano 1/2 tsp cayenne pepper 6 cups shitake mushrooms, sliced 2 cups California ripe olives, sliced, drained 24 pita loaves, split horizontally, warmed

Method

Place spinach, parsley, walnuts and garlic in a food processor. Process until finely chopped. Add cheese and 1 teaspoon salt, process until blended. With processor running, gradually add 2 cups of oil; reserve.

Stir turmeric into rice. Cook rice as package directs; reserve.

Saute chicken and spices in remaining oil until chicken is lightly browned. Stir in mushrooms and olives; cover and simmer 10 minutes.

Spread each split pita half with 1 tablespoon pesto, top with 1/4 cup rice and 1/4 cup chicken mixture; roll up. Serve 2 on a plate. If desired, serve with bottled hot sauce and garnish with whole, pitted olives.

Photo and Recipe Courtesy of The California Olive Industry.