Vegan Chipotle Chicken Pitas
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Skip going out to eat and make these Vegan Chipotle Chicken Pitas instead! Crispy vegan chicken with a lime aioli wrapped in a pita with veggies!
I could eat these Vegan Chipotle Chicken Pitas every day! They are a great vegan lunch or dinner. Vegan chicken is charred in a skillet and then tossed in a homemade chipotle sauce. Then it is wrapped up in pita with a dairy-free lime aioli and some veggies. Packed with flavor and super easy to make!
Here’s what you need
Ingredients
- avocado oil
- chipotle pepper in adobo
- adobo sauce – from the chipotle can
- garlic
- lime juice
- red onion
- salt & pepper
- cumin
- vegan chicken – see notes for what I used & substitutions
- bell pepper
- vegan mayo
- pita
- romaine
- avocado
Equipment
- skillet
- small blender
Steps
Step 1: Make the “Chicken”
I know vegan chicken isn’t everyone’s jam. And I get it. I honestly stopped buying it for a long time because there wasn’t one that I loved. That was until I tried Daring vegan chicken. I actually tried it at a restaurant and then happened to stumble on some at the grocery store.
I love that it has minimal ingredients AND it isn’t breaded. Which means it is super easy to season with whatever you want!
For this recipe, I made a chipotle sauce that is delicious! It has the perfect amount of kick, coats the vegan chicken and chars nicely.
Blend the sauce ingredients (I like to use a small blender for this) and then crisp up the vegan chicken in a skillet with some sliced bell pepper. Once the vegan chicken has some crispy bits, pour in the sauce and toss until coated and the sauce starts to caramelize on the vegan chicken.
Step 2: Make the Toppings
The toppings for these pitas are super simple. We want to add some flavor, but not take away from the vegan chicken.
First up, we’re making a lime aioli. This aioli is garlicky and tangy. Super tasty! Just combine vegan mayo, lime juice, lime zest, garlic, salt & pepper in a bowl. Play around with it until you love it.
And then just chop up some romaine, red onion & avocado.
Step 3: Assemble & Serve
Now we are ready to assemble. You can heat up the pita or leave it at room temperature. Then, spread some aioli on each pita. Top with the vegan chicken & bell peppers, romaine, red onion & avocado.
Be sure to serve any leftover aioli on the side and you are ready to dig in.
These pitas are great while the vegan chicken is still warm, but they also taste great at room temperature or chilled!
Tips & Tricks
I used plain, frozen, un-breaded vegan chicken – the brand is Daring. If you use something different you will want to check the package cooking instructions and adjust as needed. If you don’t like vegan chicken you could also use chickpeas.
You could use hummus instead of the aioli for a quicker prep.
Need more recipe inspo? Check these out:
Vegan Chipotle Chicken Pitas
Ingredients
FOR THE VEGAN CHICKEN
- 1/4 cup avocado oil separated
- 1 chipotle pepper in adobo
- 1 tablespoon adobo sauce from the chipotle can
- 2 cloves garlic peeled
- 1 lime juiced
- 1/2 small red onion quartered
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 8 ounces vegan chicken see notes
- 1 bell pepper sliced
FOR THE LIME AIOLI
- 1/2 cup vegan mayo
- 1 lime zest and juice
- 2 cloves garlic grated
- salt & pepper to taste
Equipment
Instructions
- Add 2 tablespoons of oil, chipotle pepper, adobo sauce, garlic, lime juice, red onion, salt, pepper & cumin to a small blender. Blend until smooth.
- Heat the remaining oil in a skillet over medium heat. Add the vegan chicken & bell pepper and cook until they start to char, flipping as needed (approx. 5-7 minutes). Add the chipotle sauce and cook for a couple more minutes – the sauce should stick to the chicken and char even more.
- While the chicken is cooking, add the aioli ingredients to a bowl and mix until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, spread some aioli on each pita. Top with romaine, red onion, avocado and the vegan chicken. Serve the leftover aioli on the side.
Video
Notes
- I used plain, frozen, un-breaded vegan chicken – the brand is Daring. If you use something different you will want to check the package cooking instructions and adjust as needed. If you don’t like vegan chicken you could also use chickpeas.
- You could use hummus instead of the aioli for a quicker prep.
- These are best served right away, but still taste great if prepped ahead of time.
These are so tasty! I made them for dinner tonight using wraps instead of pitas and soy curls for the chicken along with some air fryer potatoes. Thank you for another great recipe!
Thanks so much Karen!!
Just made this—so yummy! Used just the chipotle sauce and not the actual peppers to take the spice down a bit for my toddlers. Delish!
So glad it was a hit Morgan!
Hi Rene, this looks really good, but I will use soy curls instead of the processed and expensive vegan brand, many of which are hard to find where I live. I often sub the curls as they are so flexible and less expensive.
Sounds like a great swap! I also like making these with chickpeas!