Pita Jungle is a paid advertiser of Sonoran Living Live
Pita Jungle started in November of 1994. The three founders, Nelly, Fouad, and Bassel, had met at ASU where they have earned degrees in disciplines ranging from broadcasting to bioengineering. Throughout their college careers, the owners were exposed to the hospitality business through various employment opportunities in local resorts and restaurants.
The Pita Jungle concept is based on offering a healthful and natural cuisine abounding with vegetarian options, crafted within the principles of the Mediterranean diet. The menu flourishes with items that seek to balance greens, grains, legumes, meats, and fruits. Ingredients like olive oil, garlic and fresh herbs, add flavor and good nutrition to a plethora of featured dishes. Above all the quality of the food emanates fresh ingredients and simple preparation: the first provides the ultimate delivery vessel of high quality nutrients; the later ascertains minimal nutrient loss and contamination to over processing or over cooking.
Over the last eighteen years, Pita Jungle has grown to 17- soon to be 18 locations . Unlike other multi location concepts, each store has been designed to boast a different look. Those differences personalize and help accentuate a sense of belonging of each store to its own neighborhood and epoch. From eclectic-bohemian, to urban chic, modern slick to environmental green, the binding glue between all stores is that unmistakable Pita Jungle vibe. Embodied by the dynamism of the staff, local art monthly rotations adorning the walls, and an eclectic blend of music ranging from classic to Cuban, Jazz to Indy, the Pita Jungle vibe has evoked a cult-like admiration that is easy to embrace but illusive to pin-point.
Pita Jungle's commitment to responsible and healthy living goes beyond the food they serve on their table. The restaurant is actively involved in projects that favor our environment, from sponsorship of research and development projects pertaining to the resolution of macro environmental problems, down to the store level, where their participation in the "save a straw" program that seeks to reduce the disposal of a hard to recycle item . Also and perhaps more significantly, through the purchase of carbon credits, Pita Jungle offsets all of their operation related carbon emissions: Pita Jungle is carbon neutral.
When asked what is it all about? Pita Jungle says "…it's about happiness…our goal is to strive to make every single patron happy! One at a time! No exception! And at all levels…We will endeavor to give our customer the most in quality, in quantity and at the best price…In the most genuine environment that fully represents us, in the way it belongs stylistically to the time and place, and in the integrity and the values that we try to project…"
Southwest Chicken Wrap
- Olive Oil (1 fl. oz.)
- Sliced red onion (1 wt. oz.)
- Sliced Zucchini (2 wt. oz.)
- Sliced yellow Squash (2 wt. oz.)
- Sliced yellow and red Bell Peppers (2 wt. oz.)
- Salt (a pinch)
- Black Pepper (a pinch)
- Southwest seasonings (a pinch)
- Minced Garlic (1 tbsp.)
- Grilled chopped chicken (5 wt. oz.)
- Sliced Roma tomato (2 wt. oz.)
- Chopped fresh cilantro (1/2 tbsp.)
- Hot Pepper Sauce (2 tsp.)
- Black Beans (3 wt. oz.)
- Brown rice (1 cup)
- 1 Large Pita
1. Add olive oil to sauté pan.
2. When hot, add red onion, zucchini, yellow squash, yellow and red bell peppers, salt, black pepper, southwest seasoning, as well as minced garlic.
3. Cook until all vegetables are soft and tender (al-dente) and add chicken, Roma tomatoes, chopped cilantro, 2 tsp. of hot pepper sauce, black beans and brown rice.
4. Mix thoroughly.
5. Heat large pita in oven until warm and soft. Do not crisp pita.
1. Place large pita on sheets of aluminum foil
2. Add cooked chicken/veggie mixture to center of pita.
3. Grab top and bottom ends of pita and fold lengthwise.
4. Fold foil over each end and roll nice and tight to seal wrap in pita.
- Mahi Mahi (2 pieces)
- Olive Oil
- Salt (1 tsp.)
- Pepper (1 tsp.)
- Cauliflower (1/2 cup)
- Minced Garlic (1 Tbs.
- Cilantro (2 Tbs.)
- Lemon Juice (1 Tbs.)
- Tahini (1/2 cup)
- Caramelized Onions (1/4 cup)
- Toasted Pine Nuts (2 Tbs.)
- Lemon Wedge (1 each)
1. Pat dry the fish and season on both sides with salt and pepper and sear on both sides in a pan with olive oil (skin side up first).
2. Sautee Cauliflower in 2 tbs. of olive oil on medium heat and cook until light brown (1-2 min).
3. To prepare sauce heat 1 tbs. of olive oil in sauté pan.
4. Add pine nuts, cilantro, and garlic and cook until garlic color changes (do not brown garlic).
5. Add lemon juice to deglaze.
6. Remove from heat and stir in Tahini sauce, and paprika.
1. Place fish and cauliflower on large round plate place next to each