PITA WRAPS RECIPES

Name: Middle Eastern Pita Pocket Sandwiches
Prep time: 25 min
Total time: 35 min
Ingredients: 1 cup chopped yellow onion; 7 cloves garlic, minced; 1¼ cups cubed zucchini (1-inch cubes); 1 cup cubed eggplant (1-inch cubes); 1 cup bite-size strips red bell pepper; 1 teaspoon ground sumac; ½ teaspoon ground cumin; ¼ cup tahini; 2 tablespoons lemon juice; 2 tablespoons finely chopped fresh parsley; Sea salt, to taste; 3 whole wheat pita rounds, halved crosswise and warmed; 2 cups oil-free hummus; 2 cups shredded romaine lettuce

MIDDLE EASTERN PITA POCKET SANDWICHES - FORKS OVER KNIVES

Middle Eastern Pita Pocket Sandwiches - Forks Over Knives image

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade herbed tahini sauce. Pita pockets are easy to eat without getting messy, and the thin bread won’t overwhelm the filling like sub-style sandwiches tend to do, making these scrumptious snacks perfect for on-the-go eating. If you aren’t a fan of eggplant, feel free to substitute yellow summer squash or portobello mushrooms to add extra heft.

Provided by FORKSOVERKNIVES.COM

Total Time 35 minutes

Prep Time 25 minutes

Number Of Ingredients 14

Ingredients

1 cup chopped yellow onion
7 cloves garlic, minced
1¼ cups cubed zucchini (1-inch cubes)
1 cup cubed eggplant (1-inch cubes)
1 cup bite-size strips red bell pepper
1 teaspoon ground sumac
½ teaspoon ground cumin
¼ cup tahini
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
Sea salt, to taste
3 whole wheat pita rounds, halved crosswise and warmed
2 cups oil-free hummus
2 cups shredded romaine lettuce

Steps:

For filling, in a large skillet cook onion and 4 cloves of the garlic in ¼ cup water over medium 10 minutes or until onion is golden, stirring occasionally. (Don't add water; you want the onion to brown.) Add the next five ingredients (through cumin). Cook 10 minutes or until eggplant is tender, stirring occasionally.
For tahini sauce, in a bowl stir together tahini, lemon juice, parsley, the remaining 3 cloves minced garlic, and ¼ cup water until smooth. Season with salt. Stir in additional water if needed to reach drizzling consistency.
Open pita halves to make pockets. Spread hummus in pockets. Add ⅓ cup each lettuce and vegetable filling to each pita pocket. Just before serving, drizzle filling with tahini sauce.

PICADILLO IN PITA BREAD RECIPE: HOW TO MAKE IT

Picadillo in Pita Bread Recipe: How to Make It image

I made many one-dish, top-of-the-stove meals while raising three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! —Shirley Smith, Orange, California

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound ground beef
1 garlic clove, minced
1/2 medium onion, chopped
1 small apple, peeled and chopped
1/4 cup beef broth
1 tablespoon vinegar
1 can (8 ounces) tomato sauce or 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup raisins
1/3 cup sliced almonds
6 pita pocket halves
Cubed avocado and sour cream, optional

Steps:

In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

Nutrition Facts : Calories 283 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

More about "pita wraps recipes"

MIDDLE EASTERN PITA POCKET SANDWICHES - FORKS OVER KNIVES

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade herbed tahini sauce. Pita pockets are easy to eat without getting messy, and the thin bread won’t overwhelm the filling like sub-style sandwiches tend to do, making these scrumptious snacks perfect for on-the-go eating. If you aren’t a fan of eggplant, feel free to substitute yellow summer squash or portobello mushrooms to add extra heft.
From forksoverknives.com
Reviews 5
Total Time 35 minutes

Open pita halves to make pockets. Spread hummus in pockets. Add ⅓ cup each lettuce and vegetable filling to each pita pocket. Just before serving, drizzle filling with tahini sauce.

See details

PICADILLO IN PITA BREAD RECIPE: HOW TO MAKE IT

I made many one-dish, top-of-the-stove meals while raising three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! —Shirley Smith, Orange, California
From tasteofhome.com
Total Time 30 minutes
Category Lunch
Calories 283 calories per serving

In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

See details

MIDDLE EASTERN PITA POCKET SANDWICHES - FORKS OVER KNIVES

Open pita halves to make pockets. Spread hummus in pockets. Add ⅓ cup each lettuce and vegetable filling to each pita pocket. Just before serving, drizzle filling with tahini sauce.

See details

PICADILLO IN PITA BREAD RECIPE: HOW TO MAKE IT

In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

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