There’s nothing like walking into a restaurant, one that you frequently visit, and being greeted by a handful of new dishes to take a bite out of. Presenting a menu that showcases a variety of Mediterranean-inspired dishes, Pita Jungle is mixing things up this summer with its newly launched Seasonal Kitchen Crafts Menu.
The Amazing [Hummus & Chicken] Pita (Photo courtesy of Pita Jungle)Similar to last year, these meals will be around for a certain amount of time — until they release a different seasonal menu, that is. This current menu is aimed at getting folks out of the heat and into the restaurant, named “Summertime and the Eating is Healthy.”
The new bites include the Chicken-Asada Super Greens ‘n Grains Southwest Bowl and the Very Chicken Vindaloo — just a couple of the items from the menu the restaurant is calling “Summertime and the Eating is Healthy.”
Very Chicken Vindaloo (Photo courtesy of Pita Jungle)
The light, fresh, and unprocessed dishes are available now for dine-in, takeout, and delivery. Go one ahead and beat the heat, so to speak, with these nutritious options.
“Summertime and the Eating is Healthy” menu
Moroccan Gazpacho – Tomatoes, garbanzo beans, cucumber, onion, cilantro, celery, jalapeno, lemon juice, golden raisins, seasonings. Served cold with pine nuts and pita chip. Served vegan with cucumbers. (Gluten-free, vegetarian)
Labneh Dip Mezze Veggies and Chips – Labneh blended with za’atar-thyme mix, tomato, Persian cucumber, kalamata olives, fresh mint, evoo, toasted pita. Made gluten-free with gluten-free pita.
Chicken-Asada Super Greens ‘n Grains Southwest Bowl – Juicy Mediterranean dark meat chicken-asada, tossed in a chopped salad of red quinoa, avocado, tomato, roasted jalapeno, red onion, cilantro, parsley, sumac, a squeeze of lemon juice, and EVOO, on a bed of romaine lightly tossed in a freshly made red wine vinaigrette. Garnished with jicama sticks. Made vegan or vegetarian with tofu. (Gluten-free)
Levantine Lentils and Greens Stir Fry Salad Bowl – Stir fry of lentils, spinach, Tuscan kale, baby arugula, and caramelized onions, atop a freshly tossed salad with seasonal mixed greens, tomato, Persian cucumber, yellow and red bells, radish, red onion, mint, sumac, a squeeze of fresh lemon, red wine vinegar, and EVOO. (Vegetarian)
“High Plains Mediterranean Drifter” Garbanzo Tostada – Twice-boiled garbanzo, yogurt-tahini crema, avocado, yellow bells, tomato, Persian cucumber, celery, red onion, jicama, roasted jalapeno, on a pita tostada, with pine nuts, cilantro, parsley, mint and a lemon squeeze. Made gluten-free with gluten-free pita. (Vegetarian)
Gyro Super Hero – Plant-based high protein gyro, vegan tzatziki, seasonal mixed greens, tomato, red onions, Mediterranean pickles and a Greek pita. Made gluten-free with gluten-free pita and vegan with regular pita. (Vegetarian)
Very Chicken Vindaloo – Mediterranean dark meat chicken-asada in a spicy vindaloo sauce, turmeric brown rice, honey glazed cabbage-kale super greens and green onions. (Gluten-free)
The Amazing [Hummus & Chicken] Pita – Mediterranean dark meat chicken-asada, freshly made hummus, chipotle-tahini based cabbage-kale super greens, avocado, tomato, Mediterranean pickles, red onions, pine nuts, lemon juice and pita. Can also be served as a bowl with turmeric brown rice. Made vegan and vegetarian with tofu, gluten-free with gluten-free pita.
Kataïfi Cookie – A gooey cookie of shredded filo dough and crushed walnuts.
Summer dishes at Pita Jungle (Photo courtesy of Pita Jungle)
Pita Jungle only has one location in Tucson but if you’re on the run and wandering around Arizona there are more than 20 other locations to visit. Pita Jungle’s menu is influenced by tastes from around the globe with the benefits of the Mediterranean diet always apparent through the use of healthy lean proteins, veggies, legumes, nuts, grains, and fruit.
Pita Jungle is located at 7090 N. Oracle Rd. For more information, visit pitajungle.com.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
