Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas

vegan pulled chicken wraps
vegan pulled chicken wraps
vegan pulled chicken wraps


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:

100g seasonal tomatoes

1/2 small red cabbage

Large handful spinach


2 large handmade pittas per person:

250g plain flour

1 tbsp olive oil

150ml 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

Miix 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

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