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Vegan Mediterranean Pita Pockets

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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.

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
Servings4
Calories Per Serving561
Total Fat29g44%
Sugar5gN/A
Saturated5g26%
Cholesterol56mg19%
Protein30g60%
Carbs49g16%
Vitamin A198µg22%
Vitamin B120.3µg4.9%
Vitamin B61mg50%
Vitamin C91mg100%
Vitamin D0.3µg0.1%
Vitamin E4mg20%
Vitamin K90µg100%
Calcium78mg8%
Fiber11g43%
Folate (food)139µgN/A
Folate equivalent (total)139µg35%
Iron5mg27%
Magnesium130mg32%
Monounsaturated16gN/A
Niacin (B3)12mg58%
Phosphorus397mg57%
Polyunsaturated6gN/A
Potassium769mg22%
Riboflavin (B2)0.3mg14.9%
Sodium543mg23%
Thiamin (B1)0.4mg28.4%
Zinc3mg20%