Vegan Mediterranean Pita Pockets

Vegan Mediterranean Pita Pockets

Vegan Mediterranean Pita Pockets

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.

4
Servings
561
Calories Per Serving
Deliver Ingredients

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.

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
29g
44%
Sugar
5g
N/A
Saturated Fat
5g
26%
Cholesterol
56mg
19%
Protein
30g
60%
Carbs
49g
16%
Vitamin A
198µg
22%
Vitamin B12
0.3µg
4.9%
Vitamin B6
1mg
50%
Vitamin C
91mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
20%
Vitamin K
90µg
100%
Calcium
78mg
8%
Fiber
11g
43%
Folate (food)
139µg
N/A
Folate equivalent (total)
139µg
35%
Iron
5mg
27%
Magnesium
130mg
32%
Monounsaturated
16g
N/A
Niacin (B3)
12mg
58%
Phosphorus
397mg
57%
Polyunsaturated
6g
N/A
Potassium
769mg
22%
Riboflavin (B2)
0.3mg
14.9%
Sodium
543mg
23%
Thiamin (B1)
0.4mg
28.4%
Zinc
3mg
20%

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