THE MOROCCAN PITA SANDWICH (ZWT-9)
Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a "Brown Baggin' It" article primarily directed at college students & the working masses who dine in "Break Rooms" more often than not. Kelsey said: "Make your fellow students or co-workers jealous when they're unwrapping their frozen "diet" entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread." Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 3 2 half pita servings, 3 serving(s)
Number Of Ingredients 17
Steps:
- In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
- Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough "kick", adjust spices &/or olive oil to taste.
- Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.
Nutrition Facts : Calories 856.1, Fat 40.4, SaturatedFat 7.3, Cholesterol 143.8, Sodium 771.7, Carbohydrate 71.8, Fiber 10.4, Sugar 21, Protein 56.4
LAMB PITA SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
PITA SANDWICH WITH TURKEY
I was in the mood to try something new, and happily came up with this creation. It was a little more done up than a regular turkey sandwich, but still simple enough to make, and pleased the palettes of both my kids and husband! That makes it an instant success in this home =). It's also basic enough that you could substitute any type of meat or toppings you like, and it'd still be tasty. Hope you enjoy this one!
Provided by MamaMeag
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cut pita in half and open carefully (not to tear or poke holes in the sides).
- Spread a layer of cream cheese on one side of the pita (inside).
- Put turkey on top of cream cheese layer.
- Add a layer of spinach on top of turkey, then carefully spread a layer of ranch dressing on top of the spinach and on remaining dry side of pita.
- repeat with other pita half.
- This would also be easy to make into a vegetarian lunch by replacing meat with other veggies (like sauteed onions, red bell peppers, etc).
Nutrition Facts : Calories 170.2, Fat 1.7, SaturatedFat 0.3, Sodium 340.5, Carbohydrate 35.2, Fiber 4.7, Sugar 0.5, Protein 6.3
APPLE PITA SANDWICH
My teeth are super sensitive, just the thought of eating apples makes me cringe... This recipe that I literally just threw together makes eating apples a little better on my teeth... Oh, and It tastes AMAZING!!!
Provided by Lyzzzzard
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat the pita.
- Cover it in peanut butter.
- Sprinkle the flaxseed meal and granola on top.
- Spread the apples in the middle.
- Fold up the sides and enjoy!
Nutrition Facts : Calories 201.5, Fat 0.9, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 43, Fiber 3, Sugar 8, Protein 5.7
COCONUT SAUCE (CAMBODIAN FOR ZWT-9)
Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!
Provided by twissis
Categories Sauces
Time 10m
Yield 10 1.5 ounce servings, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
- Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.
STIR-FRY PITA SANDWICHES
Make and share this Stir-Fry Pita Sandwiches recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken tenders in half lengthwise and crosswise.
- Coat large nonstick skillet with nonstick cooking spray.
- Cook and stir chicken over medium heat 3 minutes.
- Add onion and bell pepper; cook and stir 2 minutes.
- Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
- Remove from heat; uncover and let cool 5 minutes.
- While chicken mixture is cooling, cut pita breads in half to form pockets.
- Line each pocket with lettuce leaf.
- Spoon chicken filling into pockets; sprinkle with feta cheese.
- Note: Salad dressings offer a surprising amount of convenience in the kitchen.
- Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
Nutrition Facts : Calories 408.3, Fat 13.3, SaturatedFat 3.9, Cholesterol 62, Sodium 1035.8, Carbohydrate 43, Fiber 3, Sugar 6.6, Protein 28.4
MOROCCAN GARBANZO BEAN AND FETA PITAS
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.
Categories Sandwich Bean Cheese Dairy Tomato No-Cook Picnic Vegetarian Yogurt Lunch Feta Spice Cucumber Chickpea Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
- Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
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