Vegetarian Pulled Chicken Pitas with Za'atar Mayo
Ingredients
- 1 pack of Linda McCartney vegetarian pulled chicken
- 1 heaped tbsp za'atar
- 1 tsp rapeseed oil
- 2 tbsp water
- 1/4 tsp salt
Mayo
- 2 tbsp vegan mayo
- Juice of 1/2 lemon
- 1/2 tsp za'atar
- 1 tsp water
Filling
- 100g seasonal tomatoes
- 1/2 small red cabbage
- Large handful spinach
Pita bread
- 250g plain flour
- 1 tbsp olive oil
- 150ml warm water
- 1 tsp fast yeast
- Pinch salt
Preparation
Add the pulled chicken to a pan with the oil and fry for 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, then set aside
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
Mayo
Mix the ingredients together
Pita
Mix the warm water and yeast, let sit for five minutes
Mix with the other ingredients and knead together for 10 minutes
Leave to rise in a warm place for 1 hour
Knock back, divide into 8 balls
Roll out with a rolling pin
Bake at 250°C for 5-6 minutes