Stir Fry Pita Sandwiches
Elevate your weeknight dinners with these vibrant and flavor-packed Stir Fry Pita Sandwiches! Combining the bold umami of soy sauce and hoisin with aromatic garlic and ginger, this recipe brings a delicious Asian-inspired twist to the classic pita pocket. Tender strips of chicken or tofu pair beautifully with crisp stir-fried bell peppers, carrots, zucchini, and green onions, while a bed of fresh spinach keeps things light and nutritious. Quick and easy to prepare in just 30 minutes, this versatile dish is perfect for busy days or casual entertaining. Garnish with sesame seeds for an optional finishing touch, and serve warm for a handheld meal bursting with freshness and flare. Ideal for fans of fusion cuisine, these sandwiches make a great lunch or dinner option that’s as wholesome as it is satisfying!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless chicken breast (or substitute tofu for a vegetarian version)
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 medium Bell peppers (mixed colors), thinly sliced
- 2 medium Carrots, julienned
- 1 medium Zucchini, cut into thin matchsticks
- 3 stalks Green onions, sliced
- 4 pieces Pita pockets
- 2 cups Fresh spinach leaves
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Cut the chicken breast into bite-sized strips. If using tofu, cut into small cubes.
Add the chicken (or tofu) to the skillet and cook until browned and fully cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Stir in the minced garlic and grated ginger, cooking just until fragrant, about 30 seconds.
Add the bell peppers, carrots, and zucchini to the skillet. Stir fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken (or tofu) to the skillet and stir to combine with the vegetables.
Drizzle the soy sauce and hoisin sauce over the mixture, stirring well to coat everything evenly. Cook for another 2-3 minutes.
Warm the pita pockets in a dry skillet or microwave for a few seconds until soft and pliable.
To assemble the sandwiches, open each pita pocket and layer a handful of fresh spinach leaves inside.
Spoon the stir-fry mixture generously into the pita pockets.
Sprinkle with sesame seeds if desired, and serve warm.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3202 mg | 139% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 35.3 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3643 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
