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New Yorker Pita Sandwich

New Yorker Pita Sandwich recipe image
This New Yorker Pita Sandwich offers a delightful twist on traditional Middle-Eastern flavors by combining tender chicken strips with hearty vegetarian beans. The mixture is simmered in a savory blend of tomato sauce and zesty horseradish, creating a rich, tangy filling that is both comforting and exciting. Fresh lettuce and ripe tomato slices add a crisp, refreshing contrast to the warm, spiced filling. It is a quick, protein-packed meal that is perfect for busy weeknights or casual lunches. The combination of textures and flavors makes this a satisfying dish that brings home-style comfort to your table without requiring complicated techniques.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 203.4
Dietary: Gluten-free
Description
This New Yorker Pita Sandwich offers a delightful twist on traditional Middle-Eastern flavors by combining tender chicken strips with hearty vegetarian beans. The mixture is simmered in a savory blend of tomato sauce and zesty horseradish, creating a rich, tangy filling that is both comforting and exciting. Fresh lettuce and ripe tomato slices add a crisp, refreshing contrast to the warm, spiced filling. It is a quick, protein-packed meal that is perfect for busy weeknights or casual lunches. The combination of textures and flavors makes this a satisfying dish that brings home-style comfort to your table without requiring complicated techniques.
Ingredients
  • 3/4 pound Boneless skinless chicken breasts, cut into 1/4" strips
  • 1/2 cup Chopped onion
  • 1/2 cup Green bell pepper strips
  • 1 tablespoon Vegetable oil
  • 1 can Vegetarian Beans in Tomato Sauce
  • 2 tablespoons Horseradish Sauce
  • 1/4 teaspoon Salt
  • dash Black pepper
  • 4 Pocket pita breads (5" diameter)
  • 8 slices Tomato
  • 4 leaves Lettuce
Directions
  1. 1
    Heat vegetable oil in a skillet over medium-high heat.
  2. 2
    Add chicken strips, chopped onion, and green bell pepper strips to the skillet.
  3. 3
    Sauté until vegetables are tender-crisp and chicken is cooked through and tender.
  4. 4
    Stir in the vegetarian beans with tomato sauce, horseradish sauce, salt, and black pepper.
  5. 5
    Reduce heat and simmer for 5 minutes to allow flavors to blend.
  6. 6
    While the mixture simmers, cut each pita bread in half to open the pockets.
  7. 7
    Tuck one tomato slice and one lettuce leaf into each pita half.
  8. 8
    Fill each pita pocket with approximately 1/3 cup of the warm bean and chicken mixture.
  9. 9
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 203.4kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 2.8g14%
Cholesterol 75.8mg26%
Sodium 69.8mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before filling fresh pitas.

For a vegetarian option, omit the chicken and add extra beans or diced eggplant. You can substitute horseradish sauce with a mix of prepared horseradish and yogurt for a creamier texture.

To prevent the pita from becoming soggy, ensure the bean mixture is thick enough and consider lightly toasting the pita halves before filling.

Keywords: chicken, pita, sandwich, beans, horseradish, tomato sauce, lettuce, onion, bell pepper, quick dinner, middle eastern, vegetarian beans, lunch ideas, easy recipe, protein packed
Read it online: https://www.chefs-mate.com/recipe/new-yorker-pita-sandwich/