9 Keys To Prepare Unsurpassed Stuffed Pitas

Something fast, taking advantage of leftovers, adding fresh and raw ingredients … A salad is the easiest, although sometimes we want something more “to go”, which includes bread and does not need cutlery. For that we can make a sandwich or a sandwich, or fill a pita bread.

9 keys to preparing meals in pita bread

The great thing about pita breads is that they are thin and easily refillable. You just have to take ingredients and put them in and you have your sandwich ready in no time

Choose whole wheat bread

Whenever you can choose whole wheat pita bread. It has more flavor, it is better and more filling, in addition to containing more fiber and other nutrients.

A good handful of frescoes

Mix of salads, fresh sprouts or leaves of spinach, beet, lamb’s lettuce, arugula, etc. they always look great.

Spice

If they can be fresh, choose basil, coriander or mint. If they are dry, thyme, parsley and cumin. Of course you can choose others, the ones you like the most.

Sauces

Homemade Veganesa, natural soy yogurt (unsweetened and without flavors), smoothie tahini with vegetable drink, mustard, tomato sauce … take advantage of what you have in the fridge or can make in a moment.

Patés and creams

Before putting everything in, you can spread one of the inner sides of the pita (or both) with a vegetable pate such as hummus, muhammara, babaganoush, olive pate, etc.

The “strong” filling

You can add falafel, but also sliced ​​or diced seitan, tempeh, marinated tofu, homemade vegetable meatballs, sautéed chickpeas, beans, lentils, cooked brown rice, or a mixture of all of them. I like to put a few tablespoons of chickpeas if I make it with seitan, or some sautéed black beans when I make it with grilled tofu.

More flavors and colors

Artichoke hearts, piquillo peppers, sliced ​​tomatoes, dried tomatoes, a few onion rings, white asparagus, sliced ​​cucumber, zucchini strips, pickled carrot… all of this works for you perfectly. Don’t go overboard either, just enough to show it.

Textures

Crushed nuts with a mortar, sunflower or pumpkin seeds, crushed flax seeds, almond grains, puffed quinoa … Things that are generally crunchy to contrast with the rest of the ingredients. You can also put sesame seeds, debittered brewer’s yeast, etc.

Sauces to finish

I like to finish the pitas with a tahini sauce on top, it can be the same one you used for the filling or another. Simply mix tahini with a vegetable drink (unsweetened) until it becomes a more liquid cream and add some spices, for example ground black pepper.

If you prefer, you can mix the tahini with soy yogurt, coconut milk or simply water.

Seitan pita with cucumber

Ingredients

• 2 whole wheat pita breads
• 8-10 thin slices of seitan
• ½ medium cucumber
• A handful of tender shoots
• 2 tablespoons hummus
• 2 tablespoons of tahini mixed with 100 ml of soy drink (unsweetened and without flavors)
• 2 tablespoons pumpkin seeds
• Some fresh coriander leaves
• Ground black pepper

Preparation

1. Open the loaves and spread the inside half of each with the hummus. Put a little sprouts and a few slices of zucchini.
2. Divide the seitan and continue filling with the cucumber and sprouts.
3. Finish the pitas with pumpkin seeds, cilantro, tahini sauce and a pinch of ground pepper.

Vegetable burger pita

Ingredients

• 2 large veggie burgers (preferably homemade)
• ½ pear tomato
• 2 tablespoons vegan
• A handful of fresh sprouts
• A handful of canons
• 2 teaspoons flax seeds, broken
• 2 teaspoons debittered brewer’s yeast

Preparation

1. Open the pitas and spread the veganesa on one side.
2. Cut the tomato into slices and put it on the veganesa.
3. Top with burger and sprouts, top with flax seeds and brewer’s yeast.

Chickpea pita curry

Ingredients

• 200 g chickpeas, cooked and drained
• 1 tablespoon of olive oil
• ¼ teaspoon thyme
• ½ teaspoon curry powder
• approx. ½ cup of cooked brown rice
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 2 tablespoons of homemade veganesa with garlic and parsley
• 2 tablespoons tomato sauce
• 2 tablespoons of tahini mixed with 50 ml of vegetable drink (whatever you want, unsweetened and without flavors)

Preparation

1. Sauté the chickpeas over medium-high heat with the olive oil, thyme, and curry until they start to brown.
2. Add the rice, mix well and take it off the heat. Add the peppers and mix.
3. Fill the pitas with the chickpea and rice mixture and top with the veganesa, tomato sauce and tahini.