Vegan "Chicken" Pitas

When I tell you I have made these pitas once a week for dinner for the past few months, I am not kidding... These are SO simple, healthy and versatile. I love how I can whip them up in 15-20 minutes with little mess or actual cooking involved. They are perfect for a quick family dinner or a to-go lunch (even though many of us are at home).

The "meat" substitute in these pitas are LightLife vegan chicken strips, which I have been loving at the moment for stir fries, pastas or meals like these. They are low in fat and really high in protein, iron and B12, which can sometimes be lacking when people start out a vegan lifestyle. Click HERE for the link to the product.

The garlic mayo sauce MAKES these pitas. It is the perfect addition to provide a pop of flavour to make these a satisfying meal! If you are leery on using vegan mayo, you can omit it and add a balsamic vinaigrette or a squeeze of lemon instead. The other toppings in this are incredibly versatile that you can change based on your preferences! Other ideas of toppings are:

-arugula, kale or romaine lettuce

-sliced carrots

-sliced red onion

-avocado

-falafels

-olives

-vegan cheese

Let us know if you try out these pitas and how you changed them up to make them enjoyable for you and your family. Who knows, they may end up being a part of your weekly dinners like they have for me! Enjoy!

Easy Vegan "Chicken" Pitas (makes 6 pitas)

-1 package of white pitas (ours comes with 6)

-1/2 a pack of Lightlife Vegan Chicken (sliced into thin strips)

-1 large bell pepper (sliced into thin strips)

-1/2 tsp dried oregano

-1/2 tsp dried thyme

-1/2 tsp dried rosemary

-salt and pepper to taste

-garlic hummus (we used store-bought)

-3 mini cucumbers (sliced into half moons)

-1 cup of baby tomatoes (sliced into 4)

-spring mix greens (any greens would work)

-chopped fresh parsley (optional)

1. Preheat the oven to 350 F.

2. Slice the vegan chicken and bell pepper into thin strips.

3. Heat 1tbsp olive oil in a large pan on medium heat.

4. Add the pepper and chicken to the pan. Let cook for 2 minutes.

5. Add the oregano, thyme, rosemary, salt and pepper to the pan. Toss gently with the chicken and pepper.

6. Let the peppers and chicken cook with the herbs for 4-5 minutes. The chicken should get some golden brown colour and the pepper cooked through.

Garlic Mayo:

-1/4 cup vegan mayo

-1tsp apple cider vinegar

-1tsp maple syrup (or agave)

-1 large garlic clove (minced)

-salt and pepper to taste

1. In a small bowl, combine all the ingredients and stir together with a spoon.

2. Let it sit in the fridge while the other ingredients are prepared.

1. Once all the items for the pitas are prepared, place two pitas on a large baking pan.

2. Add 1tbsp of hummus on each pita and spread it with a spoon.

3. Add the chicken and pepper mixture to the pitas.

4. Place the pitas in the oven for 3-4 minutes just to allow them to warm and soften a bit.

5. Remove the pitas from the oven and top with the cucumber, tomato, spring mix, parsley and a generous drizzle of the garlic mayo. Enjoy!