Grilled Italian Chicken Pita with Vegan Ricotta (DF, Nut-Free)

2 Toufoyan Garlic Pita Bread, halved (See more of their Varieties)

Assorted Salad Leaves

Roasted Red Bell Pepper (store brought or home-made)

Fresh Basil

Italian Grilled Chicken

2 chicken thighs, boneless and skinless (or breast)

1 tsp dijon mustard

2 tbsp lemon juice

1/2 tsp Italian mixed herbs (rosemary, oregano, basil)

black pepper

1/4 – 1/2 tsp salt

1/2 tsp honey

Tofu Ricotta Spread (this portion will be enough for 4 pita sandwiches)

6 oz Firm Tofu

1 1/2 tbsp lemon juice

1 1/4 tbsp miso paste

1/4 cup fresh basil

1/4 tsp salt

1 clove garlic, minced

Chicken

Mix the mustard, lemon juice, herbs, salt, pepper, honey together in a ziplock bag/bowl. Cut a few slits in your chicken thighs and set in the marinade for at least 30 minutes.

Heat up your grill pan. Carefully lower your chicken and grill on each side for 3 minutes or till cooked through. Alternatively you can bake this, fry this or broil the chicken in the oven.

Tofu Ricotta

Pat the tofu dry. Weigh it down with a plate or something heavy (like a book). Let it sit for 20 minutes until most of the water is squeezed out.

Add all the ingredients into your blender and blitz till mixed well. Taste and adjust seasoning. (NO BLENDER? Just mash up your tofu with a fork, finely chop your basil before mixing everything together.)

To Assemble

Warm up your pita bread in the toaster. Cut them in half and open up the flap. Spread a thick layer of tofu ricotta.

Slice up your chicken and them in on top of the cheese.

Add in your salad leaves and roasted red pepper bell pepper.

Add as much and as little as you want of each ingredient – it is totally up to you!

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