Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas with Za’atar

vegan pulled chicken wraps

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.

Recipe Breakdown

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.

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
vegan pulled chicken pitas recipe lucy and lentils

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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vegan pulled chicken wraps

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
Prep Time 5 minutes
Cook Time 15 minutes
Proving Time 1 hour
Servings 4 People


  • 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
Keyword lunch ideas, lunch recipes, pita, pulled chicken, za'atar

If you like this recipe, why not try my za’atar pitas

za'atar pita recipe vegan

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