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.
Ingredients
- 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
Instructions
- 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