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

  1. Add the pulled chicken to a pan with the oil and fry for 5-6 minutes, then add a splash of water

  2. Season with the za'atar and salt and continue frying for a further 3-4 minutes, then set aside

  3. Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes

  4. Garnish with the mayo dressing and enjoy

Mayo

  1. Mix the ingredients together

Pita

  1. Mix the warm water and yeast, let sit for five minutes

  2. Mix with the other ingredients and knead together for 10 minutes

  3. Leave to rise in a warm place for 1 hour

  4. Knock back, divide into 8 balls

  5. Roll out with a rolling pin

  6. Bake at 250°C for 5-6 minutes

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