Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil.

Arrange the peppers cut side down on a sheet tray, and slide under a broiler set to high for 5 minutes or until the skin is charred & wrinkly.

Remove the charred peppers from the oven and put them into a sealed container to steam and finish softening, about 3–5 minutes.

While still warm, remove the skin from the peppers, which should now peel away more easily.

Add the roasted, cleaned peppers to a food processor and add the mayo (you’re looking for a 2:1 pepper:mayo ratio). Add the Aleppo pepper and smoked paprika, then pulse until smooth. Taste and adjust with more salt or spices, if needed.

Add to a squeeze bottle (or other container) and set aside in the fridge until ready to use.

Slice or butterfly your chicken breast into a thin, even piece for quicker cooking. Sprinkle with an even layer of salt on both sides.

Heat a stainless steel pan over medium-high, then add a drizzle of oil to coat the pan. Lay down the chicken to sear undisturbed for a few minutes.

When the chicken is taking on some color and releases from the pan, flip to finish cooking through. You can verify with a thermometer and pull it at 155°F/68°C internal.

Allow the cooked chicken to rest off heat while you gather the rest of the pita components.

Slice the tomato & shallots, gather the arugula and feta, and slice the pita in half like a hamburger bun (if using a thick, fluffy pita; flatter, wider pitas can be used like a wrap).

Thinly slice the rested chicken into bite-sized pieces.

To each pita bread, layer on a handful of arugula, a few tomato slices, shallots, feta, ~120 g of chicken, and ~20 g drizzle of sauce. Close the pita, wrap with parchment paper to compress the ingredients together, then enjoy.