Vegan Mediterranean Pita Pockets
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 yellow onion, thinly sliced
  • 1 tomato, cut into thin wedges
  • 8 ounce 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 cup fresh spinach
Directions
  1. Preheat the oven to 250 degrees. Place the pitas on either a baking sheet or directly on the oven rack to keep warm.
  2. 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.
  3. Remove the meat-free chicken from the heat. Remove the pita pockets from the oven and let cool.
  4. On a cutting board, slice the meat-free breasts into thin strips.
  5. Open a pita pocket and spread about 1-2 ounces of hummus within. Fill the pita with about a ΒΌ 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.