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Pita Jungle recently debuted its latest Seasonal Kitchen Crafts Menu, and this time, KISS is the theme. No, the new menu doesn’t involve face paint, tight leather bodysuits, and songs about rockin’ and rollin’ all night.
The new dishes at 7090 N. Oracle Rd., #128 are a playful nod to the old saying, “Keep It Simple, Stupid.”
“The new menu offerings combine fresh, flavorful ingredients with a perfect balance of taste, all while keeping things uncomplicated and easy to enjoy,” the Pita Jungle crew shared.
The menu features Mediterranean-inspired dishes with light, fresh, and unprocessed ingredients from sandwiches to pizzas, to bowls and more. Along with the new seasonal menu, Pita Jungle is also introducing a brand-new option for diners — half an entrée and half a soup or salad combo.
The “KISS” menu became available on Tuesday, November 19 (the end date is TBD).
The “KISS” Dishes
- Chicken Enchilada Soup – a blend of chicken, green and red bell peppers, jalapeño, tomato, balsamic vinegar, and a touch of cumin, chili powder, and oregano, finished with cheddar, green onions, and crispy tortilla strips. (Gluten-free)
- Mediterranean Ceviche– Mexican wild shrimp paired with avocado, Persian cucumbers, tomatoes, red onion, cilantro, and fresh lemon juice, served with homemade tortilla chips and garnished with golden raisins. (Gluten-free)
- Brutus! Better Than Chicken Caesar Salad – Grilled marinated all-natural chicken breast, seasonal greens, wood-fired broccoli, tomatoes, cucumbers, celery, red onions, homemade Caesar dressing, garlic-romano croutons, and a sprinkle of za’atar. (Made vegetarian with tofu, Gluten-free without croutons).
- The Works Lavash Pizza – Spicy Kafta beef sausage, marinara sauce, bell peppers, mushrooms, green olives, tomatoes, and red onion, topped with mozzarella on a thin lavash crust. (Made Gluten-free with GF pita)
- Lentil Chopped Veggies Bowl – A fresh mix of lentils, seasonal greens, arugula, tomatoes, bell peppers, Persian cucumbers, radish, green onions, fresh mint, sherry vinegar, and EVOO. (Vegan and Gluten-Free)
- Wood-Fired Mediterranean Chicken Baguette – Grilled marinated chicken breast, toum, tomatoes, pickles, jalapenos, red onion, parsley, EVOO, and sumac, served on a baked baguette.
In addition to the KISS bites, Pita Jungle is still offering a few of their “Inflation Busters” dishes for just $3 each.
Inflation Busters (All $3 Each)
- Wood-Fired Cauliflower Taco – Caramelized cauliflower with tahini, Pita Jungle sriracha, caramelized onions, toasted pine nuts, and parsley, all wrapped in a corn tortilla.
- Skinny Toum Chicken Wrap– Grilled chicken breast, toum, tomatoes, pickles, red onions, tahini, Pita Jungle sriracha, and parsley wrapped in lavash.
- Falafel Skinny – Original or baked falafel, tahini, Pita Jungle sriracha, tomatoes, pickles, red onions, parsley, and mint wrapped in lavash.
- Shawarma Toum Chicken Taco– Grilled chicken breast, toum, tomatoes, pickles, radish, red onions, jalapeno, cabbage-kale super greens, tahini, Pita Jungle sriracha, all in a corn tortilla.
Pita Jungle is located at 7090 N. Oracle Rd., #128. For more information, visit pitajungle.com.
Article written by:
Matt Sterner
More about MattAt 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.
