In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Season with salt and pepper to taste.
Drain excess fat if necessary. Add the sweet corn and smoky chili sauce; stir well to combine. Allow to simmer on low heat for 3-5 minutes until heated through.
While the beef mixture is simmering, warm the pita breads in a dry skillet or microwave for easy stuffing.
To assemble, fill each pita bread with a generous spoonful of the beef mixture, followed by a handful of fresh arugula.
Serve the stuffed pitas cut in half with a side salad and a lemon wedge for squeezing over the top. Enjoy!
