Pita Perfect Lunch

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!