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
233
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.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
12g
50%
Carbohydrate, by difference
12g
9%
Protein
8g
17%
Vitamin A, RAE
265µg
38%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
425µg
100%
Calcium, Ca
224mg
22%
Choline, total
12mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
118µg
30%
Iron, Fe
5mg
28%
Magnesium, Mg
109mg
34%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
158mg
23%
Selenium, Se
2µg
4%
Sodium, Na
217mg
14%
Water
130g
5%
Zinc, Zn
2mg
25%

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.