Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)
Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.
Tips for the pitas
Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.
Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.
High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC
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Za'atar Pulled 'Chicken' Pitas
- 1 pack of Linda McCartney 'pulled chicken'
- 1 heaped tbsp za'atar
- 1 tsp rapeseed oil
- 2 tbsp water
- 1/4 tsp salt
For the mayo:
- 2 tbsp vegan mayo
- 1/2 lemon squeezed
- 1/2 tsp za'atar
- 1 tsp water
For the filling:
- 100 g seasonal tomatoes
- 1/2 small red cabbage
- Large handful spinach
- 2 large handmade pittas per person:
- 250 g plain flour
- 1 tbsp olive oil
- 150 ml warm water
- 1 tsp fast yeast
- pinch salt
- Add the pulled chicken to a pan with the oil and fry for around 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. 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!
- For the mayo, simply mix the ingredients together.
method for pita
- Mix the warm water and yeast, sit for five minutes
- Then mix with the other ingredients
- Knead together for 10 minutes, leave to rise in a warm place for 1 hour
- Knock back the dough, divide into 8 equal balls,
- Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes