Vegan Mediterranean Chicken Pita Sandwich
Savor the vibrant flavors of the Mediterranean with this Vegan Mediterranean Chicken Pita Sandwich—a plant-based twist on a classic favorite! This recipe features tender vegan chicken strips, marinated in a bold blend of smoked paprika, garlic, cumin, and zesty lemon juice, then sautéed to perfection. Fresh, crisp cucumber, juicy cherry tomatoes, and aromatic red onion bring refreshing crunch, while a luscious turmeric-infused tahini sauce adds creamy depth. All of this goodness is tucked into warm whole wheat pita pockets, making it a wholesome and satisfying meal that’s ideal for lunch, dinner, or meal prep. Perfect for vegan food enthusiasts and anyone seeking a nutritious, Mediterranean-inspired dish, this sandwich is ready in just 30 minutes and delivers irresistible flavor in every bite!
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Recipe Information
Ingredients
- 300 grams Vegan chicken strips
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Whole wheat pita breads
- 1 medium Cucumber
- 150 grams Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 4 tablespoons Tahini
- 2 tablespoons Water
- 1 tablespoon White vinegar
- 0.25 teaspoon Ground turmeric
Instructions
In a medium bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, lemon juice, salt, and black pepper. Add vegan chicken strips and toss to coat evenly. Set aside to marinate while you prepare the vegetables.
Slice the cucumber and cherry tomatoes into thin rounds. Thinly slice the red onion and roughly chop the fresh parsley. Set the vegetables aside.
In a small bowl, whisk together the tahini, water, white vinegar, and ground turmeric until smooth. Adjust the consistency with more water if needed.
Heat a large skillet over medium heat. Once hot, add the marinated vegan chicken strips and cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly browned.
Warm the pita breads in a dry skillet or a toaster for 1-2 minutes until pliable.
To assemble the sandwiches, slice open each pita to form a pocket. Stuff with cooked vegan chicken strips, cucumber slices, cherry tomatoes, red onion, and a sprinkle of fresh parsley.
Drizzle with the creamy tahini sauce before serving.
Serve immediately and enjoy this refreshing, plant-based Mediterranean delight!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 17.7 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4890 mg | 376% | |
| Iron | 21445.5 mg | 119142% | |
| Potassium | 2285 mg | 49% | |
*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.
