Linda Mccartney’s Vegetarian Pulled 'Chicken' Pitas with Za'atar and Zingy Mayo

Ingredients

  • 1 pack of @lindamccartneyfoods vegetarian pulled chicken
  • 1 heaped tbsp za'atar
  • 1 tsp rapeseed oil
  • 2 tbsp water
  • 1/4 tsp salt
  • for the mayo:
  • 2 tbsp vegan mayo
  • 1/2 lemon squeezed
  • 1/2 tsp za'atar
  • 1 tsp water
  • for the filling:
  • 100g seasonal tomatoes
  • 1/2 small red cabbage
  • large handful spinach
  • 2 large handmade pittas per person:
  • 250g plain flour
  • 1 tbsp olive oil
  • 150ml warm water
  • 1 tsp fast yeast
  • pinch salt

Preparation

  1. Method for pita is to mix the warm water and yeast, sit for five minutes then mix with the other ingredients, knead together for 10 minutes, leave to rise in a warm place for 1 hour, then knock back, divide into 8 balls, roll out with a rolling pin then bake at 250ºC for 5-6 minutes*

  2. Method

  3. Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water. Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside

  4. Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes. Garnish with the mayo dressing and enjoy

  5. For the mayo, simply mix the ingredients together

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