Type what you have

Ingredients

• ✓ pita bread
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
3. 3 In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
4. 4 Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

By Lisa Rebbechi

Ingredients

• ✓ pita bread
• butter
• olive oil
• lemon juice
• garlic
• garlic powder

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder.
2. 2 Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.

By PRINCESSMOLLY08

Ingredients

• ✓ pita bread
• olive oil
• garlic salt
• chervil
• basil
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
2. 2 Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.
3. 3 Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.
4. 4 Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.
5. 5 Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.
6. 6 Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.

By Dawn

Ingredients

• ✓ pita bread
• eggplant
• red bell pepper
• tomato
• garlic
• lime
• salt
• pepper
• cilantro
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
2. 2 Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
3. 3 Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
4. 4 Set the oven to 300 degrees F (150 degrees C).
5. 5 Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
6. 6 Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

By Adrienne Belaire

Ingredients

• ✓ pita bread
• tomato sauce
• black olive
• pimento pepper
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ pita bread
• ground beef
• cayenne pepper
• black pepper
• onion powder
• garlic powder
• salt
• paprika
• oregano
• evaporated milk
• white sugar
• white vinegar

Instructions

1. 1 Make the meatloaf: Mix ground beef, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika, and oregano together in a large bowl until combined. Shape mixture into a loaf and place on a baking tray; cover with plastic wrap and let rest in the refrigerator overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake meatloaf in the preheated oven until no longer pink in the center, about 30 minutes, turning the loaf over halfway through cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meatloaf to cool so it holds together for slicing.
4. 4 Meanwhile, make the sauce: Stir evaporated milk and sugar together in a bowl until sugar is dissolved; add vinegar, 1 teaspoon at a time, to taste. Refrigerate sauce until ready to serve.
5. 5 Slice meatloaf into 1/4-inch thick slices; brown each slice in a skillet over medium heat until browned and crisp, about 5 minutes per side.
6. 6 Sprinkle pita bread rounds with a little water; warm briefly in a dry skillet over medium heat.
7. 7 To serve: Place several slices of meatloaf into each warmed pita bread; spoon about 2 tablespoons of sauce on top and roll into a cone shape. Wrap each donair in aluminum foil to keep the sauce from dripping out; serve.

By Del

Ingredients

• ✓ pita bread
• ground lamb
• onion
• green bell pepper
• garlic
• tomato
• tomato paste
• parsley
• basil
• mint
• cumin
• cayenne pepper
• fluffy tortilla

Instructions

1. 1 Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
3. 3 Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

By KIMLEFEBVRE

Ingredients

• ✓ pita bread
• ground beef
• bread crumb
• paprika
• cayenne pepper
• onion powder
• garlic powder
• black pepper
• salt
• evaporated milk
• sugar
• vinegar
• tomato
• onion

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Prepare meatloaf: Mix together beef, bread crumbs, paprika, cayenne pepper, onion powder, garlic powder, black pepper, and salt in a large bowl until well combined. Press into an 8x8-inch baking dish.
3. 3 Bake in the preheated oven until cooked through, about 2 hours. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F ( 72 degrees C.) Set aside until cool enough to slice, at least 30 minutes; the longer it cools, the easier it will be to slice.
4. 4 Make sauce: Combine evaporated milk, sugar, and vinegar in a jar with a lid; shake well to blend. Set aside.
5. 5 Heat a large skillet over medium-high heat. Cut meatloaf into thin slices and fry in the hot skillet until browned on each side. Remove from the skillet and keep warm. Flick a little water onto the hot skillet and brown pita rounds on each side to soften.
6. 6 Layer meatloaf slices, tomatoes, and onion down the center of each pita round. Drizzle with sauce. Fold pitas in half towards the center.

By SABMAN

Ingredients

• ✓ pita bread
• olive oil
• eggplant
• tomato
• basil
• black pepper
• sugar
• roasted red pepper
• ziti pasta
• butter
• parmesan cheese
• paprika
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
2. 2 Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

By toezar

Ingredients

• ✓ pita bread
• shrimp
• avocado
• greek yogurt
• cucumber
• olive oil
• garlic
• lemon juice
• lemon zest
• salt
• dill
• parsley
• black pepper
• almond

Instructions

1. 1 Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
2. 2 Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
3. 3 Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

By A Day In the Kitchen

Ingredients

• ✓ pita bread
• chicken breast
• garlic powder
• thyme
• rosemary
• bread
• butter flavored cooking spray
• garlic salt
• parsley
• bacon
• romaine lettuce
• caesar salad dressing
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
3. 3 Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. 4 Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
5. 5 Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
6. 6 Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

By Michelle

Ingredients

• ✓ pita bread
• pepper
• salt
• lemon zest
• garlic powder
• oregano
• feta cheese
• yogurt
• water
• lemon juice
• black pepper
• salt
• garlic powder
• oregano
• lemon zest
• onion
• ground lamb
• olive oil

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
2. 2 While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
3. 3 Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

By LARANEFF

Ingredients

• ✓ pita bread
• onion
• tomato
• white vinegar
• garlic powder
• white sugar
• evaporated milk
• italian seasoning
• paprika
• chile pepper
• cayenne pepper
• black pepper
• garlic powder
• mustard
• salt
• oregano
• all-purpose flour
• ground lamb
• ground beef

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
2. 2 Combine beef, lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead with your hands until mixture is paste-like, about 10 minutes. Roll into a large loaf shape; place into the prepared baking pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place loaf on a drip rack to allow juices and fat to drain until completely cool. Refrigerate loaf for 6 hours to overnight.
4. 4 Combine evaporated milk, sugar, and 2 teaspoons garlic powder in a small bowl; gradually stir in vinegar just until mixture thickens.
5. 5 Slice donair loaf into strips about ⅛-inch to ¼-inch thick; fry in a skillet over medium-high heat, in single-sandwich batches, until begins to crisp at edges. Remove from skillet. Quickly rub 1 pita round lightly with water; fry pita in same skillet, turning once, just until warm, about 1 minute.
6. 6 Spread pita with about ½ tablespoon sauce; top with pan-fried donair meat. Garnish with tomato, onion, and more sauce; repeat with remaining donair and pita.

By Bryan Jenni

Ingredients

• ✓ pita bread
• coleslaw dressing
• tomato
• red pepper flakes
• coleslaw dressing
• flat-leaf parsley
• red onion
• green cabbage
• water
• wooden skewer
• onion
• chicken breast
• black pepper
• salt
• lemon juice
• lemon zest
• red pepper flakes
• garlic
• cinnamon
• cumin
• paprika
• coleslaw dressing

Instructions

1. 1 Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
2. 2 Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3 Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
4. 4 Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

By Marie's Dressings

Ingredients

• ✓ pita bread
• olive oil
• pizza sauce
• mozzarella cheese
• crimini mushroom
• garlic salt

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

By Mindy Pretner

Ingredients

• ✓ pita bread
• mayonnaise
• tahini
• tomato
• salt
• firm tofu
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Ingredients

• ✓ pita bread
• pork sausage
• bacon
• bacon
• egg

Instructions

1. 1 Cook pork sausage, Canadian-style bacon, and bacon in a skillet over medium heat until evenly browned, 7 to 10 minutes. Remove to a paper towel-lined plate and drain almost all grease from the skillet.
2. 2 Crumble bacon; chop sausage and Canadian-style bacon. Return all to the skillet.
3. 3 Crack eggs into the skillet, and cook over medium heat, scrambling with bacon and sausage until no longer runny, 3 to 5 minutes.
4. 4 Meanwhile, microwave pita bread on high until warm, about 30 seconds.
5. 5 Spoon scrambled egg mixture into pita bread halves. Serve warm.

By SJKANG

Ingredients

• ✓ pita bread
• goat cheese
• basil pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ pita bread
• tuna
• broccoli
• cauliflower
• red onion
• celery
• mayonnaise

Instructions

1. 1 In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

By FOODFAVOR8

Ingredients

• ✓ pita bread
• breakfast sausage
• onion
• olive oil
• egg
• tomato
• spinach
• cheddar cheese
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
3. 3 Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
4. 4 Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
5. 5 Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
6. 6 Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

By Smithfield

Ingredients

• ✓ pita bread
• olive oil
• tomato
• garlic
• egg

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.
2. 2 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.

By Crystal Miller

Ingredients

• ✓ pita bread
• vegetable oil
• chicken breast
• thai peanut sauce
• green onion
• provolone cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

By Sarah Bloom

Ingredients

• ✓ pita bread
• plain yogurt
• ranch dressing mix
• cucumber
• ground beef
• onion
• lettuce
• tomato

Instructions

1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Ingredients

• ✓ pita bread
• cooking spray
• ground lamb
• greek seasoning
• egg
• iceberg lettuce
• tomato
• red onion
• tzatziki sauce

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
2. 2 Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
4. 4 Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
5. 5 Remove meat from the pan and cut into thin slices.
6. 6 Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

By Brian Genest

Ingredients

• ✓ pita bread
• garlic
• salt
• black pepper
• coriander
• cumin
• cinnamon
• clove
• ground turkey
• spinach
• ginger
• jalapeno pepper
• cucumber
• lime juice
• chutney

Instructions

1. 1 Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
2. 2 Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
3. 3 Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
4. 4 Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
5. 5 For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
6. 6 Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pita bread
• ground lamb
• mint
• cilantro
• oregano
• garlic
• sherry
• white wine vinegar
• molasses
• cumin
• allspice
• red pepper flakes
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. 3 Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

By Alan Hollister

Ingredients

• ✓ pita bread
• walnut
• sunflower seed
• chickpea
• red onion
• egg
• parsley
• herb seasoning blend
• black pepper
• olive oil
• cheddar cheese
• ranch dressing
• romaine lettuce
• tomato
• avocado

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

By jade

Ingredients

• ✓ pita bread
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• salad green
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ pita bread
• olive oil
• garlic
• onion
• green bell pepper
• plum tomato
• paprika
• jalapeno pepper
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• ✓ pita bread
• potato
• green bell pepper
• cucumber
• red onion
• feta cheese
• lemon
• salad dressing
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
2. 2 In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.
3. 3 Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

By hockeymom