We love the classic arayes, but why not play around with a variation of fillings? We made this one with ground chicken and filled it with healthy vegetables. You could also use ground turkey or pork, whatever your favorite meat is! Playing around with the vegetables is also encouraged.
1 pound ground chicken
1 medium zucchini, grated or diced
1 bell pepper (any color), finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
2 Angel Bakeries pitas
Olive oil, for brushing
Preheat your grill or preheat the oven to 400°F (200°C).
In a large bowl, combine the ground chicken, grated/diced zucchini, chopped bell pepper, onion, garlic, parsley, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Take one pita bread round and cut it in half to create two semicircles. Open each semicircle to form a pocket.
Take a portion of the chicken mixture and stuff it into the pita pocket, pressing it down gently to fill the space evenly. Repeat with the remaining pita bread and chicken mixture.
Brush the outside of the stuffed pitas with olive oil on both sides. This will help them become crispy and golden.
If using a grill: Place the stuffed pitas on the preheated grill and cook for about 4-5 minutes per side until the chicken is cooked through and the pita bread is crispy. Flip them carefully to avoid any filling from falling out. If using an oven: Arrange the stuffed pitas on a baking sheet and bake for approximately 12-15 minutes, flipping halfway through, until the chicken is cooked through and the pita bread is crispy.
Once cooked, remove the arayes from the grill or oven and let them cool for a few minutes. Cut them into smaller triangles or serve them whole. Enjoy!