Vegan Mediterranean Pita Pockets

Ingredients

  •   red bell pepper, julienned
  •   orange bell pepper, julienned
  •   yellow onion, thinly sliced
  •   tomato, cut into thin wedges
  • 8 Ounces  hummus
  • 2 s  meat-free chicken breasts, such as Quorn or Gardein
  •    Juice from 1/2 a lemon
  • 1 Teaspoon  black pepper
  • 1 Teaspoon  oregano
  •  Pinch of  rosemary
  •  Dash of  cayenne (optional)
  • 1/4 Cup  olive oil
  • 4-6 s  whole-wheat pitas
  • 2 Cups  fresh spinach

One of my resolutions this year was to start eating more vegetables in the raw. And I don't mean a bland house salad or a platter of veggies encircling a tub of onion dip. I wanted a main course — high in protein, rich in vitamins, and smashingly tasteful. And as it turns out, this final product happens to be vegan as well. 

Vegan Mediterranean pita pockets are a taste bud-tickling meal for any health-conscious citizen who wants to feel full and doesn't have a whole lot of time on their hands. It also has the ability to transport you to a seaside café in Mykonos... if you close your eyes and turn on an oscillating fan.

Directions

Preheat the oven to 250 degrees. Place the pitas on either a baking sheet or directly on the oven rack to keep warm. 

Combine the bell peppers, onion, and tomato wedges in a large plastic bag. Add the lemon juice and the black pepper. Seal the bag and shake well, coating the vegetables.In a large frying pan or skillet, pour in the olive oil. Once heated, place the "chicken" breasts in the pan. Cook for 5 minutes, and then season with rosemary and oregono; flip, and cook for 10 minutes on the reverse side. 

Remove the meat-free chicken from the heat. Remove the pita pockets from the oven and let cool.

On a cutting board, slice the meat-free breasts into thin strips. 

Open a pita pocket and spread about 1-2 ounces of hummus within. Fill the pita with about a ¼ of lemon-vegetables, or more or less if you prefer, the spinach leaves, and the meat-free chicken strips. Repeat with the rest of the pitas. Season with a dash of cayenne... that is, if you like that extra kick.

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