Spice up your summer lunch or dinner with savory dishes on the new Seasonal Kitchen Crafts Menu at Pita Jungle restaurants.
One new dish is the Moroccan gazpacho, a chilled soup with tomato, cucumber, onion, cilantro, celery, jalapeno, garbanzo beans, lemon juice and seasonings. You can pair it with avocado hummus, a blend of garbanzo beans, avocado, fresh garlic, extra virgin olive oil, tahini, jalapeno and pico de gallo served with blue corn chips on the seasonal menu, or the original hummus that is served with pickles and wood-fired pita chips.
A wood-fired Medchilada, another choice on the seasonal menu, combines garlic-cilantro chicken in a beef bone broth enchilada sauce with cheddar and feta, turmeric cauliflower rice, cabbage-kale super greens, radish, fresh jalapenos, pico de gallo, pine nuts and a gluten-free pita. The shaved Korean beef lavash wrap features shaved beef cuts, spicy gochujang sauce, flash sauteed super greens, Tuscan kale, red and green cabbage and many other ingredients on a lavash wrap with a cabbage kale super greens side salad. Enjoy some protein with the chicken avocado pita tostada, which contains grilled chicken breast, avocado, cilantro-avocado crema, cucumbers, tomatoes, pickled red onions, black bean hummus and other ingredients on a pita tostada.
There’s also a super greens Nordic salad with salmon, avocado, baby greens, seasonal mixed greens, bell peppers, cucumbers, sprouts, taboule and lemon vinaigrette; and you can finish off your meal with a turmeric ginger brown rice pudding.
These seasonal menu items will be available at least through September.
Pita Jungle has several locations throughout the Valley, including one at 5505 N. 7th St. To learn more, visit www.pitajungle.com.