Alright, if you haven’t seen the episode about making Southwest Sauce go watch it now, because you’re going to need it for this recipe AND it’s delicious in general, so make a lot of it… mmmmm.

You now have two paths to choose from, young one:

Follow along and be eating in about 10 minutes (including rare appearances by Annie):

Or skip straight to the recipe (hopefully this will be on allrecipes.com soon). The following can always can be modified to your own personal taste:

Ingredients

• 4 boneless, skinless chicken breasts
• 4 white button mushrooms
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 tsp. cumin
• 1/2 can corn
• 2 green onions, thinly sliced
• 1 medium tomato, sliced
• 4 wholewheat pitas
• 1 tbsp olive oil
• Southwest sauce

Directions

1. Boil chicken breasts and washed mushrooms together for 6-7 minutes or until chicken is completely cooked.
2. Place cooked chicken in bowl and shred with two forks. After letting mushrooms rest for a minute, coarsely chop and add to chicken.
3. Saute diced onions and minced garlic in pan with olive oil for 1-2 minutes until fragrant, then add to chicken along with sliced green onions and corn.
4. Add cumin and Southwest Sauce to chicken mixture to taste and stir to combine.
5. Cut pitas in half and open pockets. Place pitas in oven at 350 degrees for 2-3 minutes or place in toaster to warm, then fill each half with 2 slices of tomato and a generous portion of the chicken mixture.

See, it’s delicious isn’t it!? I wouldn’t lie about that. As always, if you remix this, let us know cause I want to eat it too!