Vegan Mediterranean Pita Pockets Recipe


Nutrition

Cal/Serving: 620
Daily Value: 31%
Servings: 4

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g45%
Saturated5g27%
Trans0g0%
Carbs62g21%
Fiber12g49%
Sugars6g0%
Protein32g65%
Cholesterol56mg19%
Sodium713mg30%
Calcium81mg8%
Magnesium145mg36%
Potassium805mg23%
Iron6mg31%
Zinc3mg22%
Phosphorus437mg62%
Vitamin A3625IU72%
Vitamin C91mg151%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg15%
Niacin (B3)12mg61%
Vitamin B61mg53%
Folic Acid (B9)147µg37%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E4mg21%
Vitamin K90µg112%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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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.

3
Ratings6

INGREDIENTS

  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 yellow onion, thinly sliced
  • 1 tomato, cut into thin wedges
  • 8 ounces hummus
  • 2 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 whole-wheat pitas
  • 2 cups fresh spinach

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.

Recipe Details

Servings: 4
Cuisine: Mediterranean
Special Designations: Nut-free, Dairy-free, Vegan, Healthy

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