I love whole wheat pitas. You get so much bang for your 110 calorie buck and even a few grams of fiber too. Tired of ripped pitas that are too thin or too thick? Try this new twist on your pita…Don’t cut it open. Use it as a grilled flatbread, it can be topped and folded like a taco to eat. On my pita, I made it Mediterranean style with vegan chicken strips, olives, roasted peppers, sun dried tomatoes, and spinach-artichoke hummus was my base.
Recipe for 1 Pita:
1/2 cup shredded vegan chicken
1 tbsp.Wegman’s Lemon Vinaigrette) You can use Italian, Balsamic or Greek
2 tbsp. Hummus, flavor of your choice
1 WHOLE WHEAT 6” Pita
1/2 roasted pepper, sliced in thin strips
2 tbsp. jarred Sun Dried Tomatoes
1 tbsp. Green Olives, sliced
Cooking spray or a little Olive Oil to brush the pita before warming.
Heat you dry pan on medium until hot. Spray your pita on both sides with cooking spray, or gently brush on a little olive oil. Place in hot pan. Sprinkle seasoning of your choice on the sprayed pita. I used a Mrs. Dash table seasoning. Cook pita a few minutes, before it gets crisp, flip it over for 1 minute, then remove it from stove to cool.
Spray pan, add your vegan chicken. Stir it frequently until hot. When you know it is about cooked, turn the flame off, add 1 tbsp. vinaigrette, mix around cover and allow to marinate while putting together your pita.
Place pita on plate, smear a generous 2 tbsp. of hummus over the entire pita. Begin topping on 1/2 of the pita with your olives, sun dried tomatoes, and roasted pepper. Then top the other 1/2 with the chicken. It should look like this.
Then fold it in half and enjoy!