Simple Grilled Pita
Simple yet elegant in taste. Enjoy your favorite flavor of Toufayan pita right from the grill! Recipe courtesy of jessicacordingnutrition.com
Ingredients
1 Toufayan sprouted grain pita or other whole grain pita
cooking oil spray
1/2 tbsp olive oil
dried or fresh rosemary
sea salt to taste (optional)
Directions
Spray a grill pan with cooking oil spray and heat.
Place pita on grill pan.
Grill on each side 3-4 minutes, flipping a few times as desired to make grill marks.
Turn off heat. Remove pita from grill pan, and cut into 8 triangles.
Arrange pita on a plate. Place olive oil in a small bowl or pour onto plate.
Garnish with rosemary and sea salt.
Enjoy olive oil with herbs as a dip for warm pita.
Sweet Maple Bacon Pita Chips
Sweet maple syrup with crispy bacon on your favorite Toufayan Pita! Whats not to love? Recipe courtesy of autumnptw.com Click here for a video tutorial!
Ingredients
Toufayan low carb pitas
low sodium bacon
maple syrup
brown sugar
unsalted butter
vanilla extract
Directions
Preheat oven to 325 degrees F.
Line a rimmed baking sheet with parchment paper and lightly grease the parchment with cooking spray. Set aside.
Cut 3 pita pockets in half lengthwise into discs.
Melt 1/2 stick of butter. Lightly brush the pitas with some of the melted butter.
Meanwhile, cook your bacon. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the oven right when they were a medium-pink color.
Drain the bacon on a paper towel-lined plate.
Microwave or stove top the maple syrup, remaining butter, brown sugar and vanilla extract until hot bubbly and dissolved.
Top pitas with torn pieces of the cooked bacon. Pour liquid over the pita breads.
Bake at 350 for approx. 25 minutes or until bubbling and caramelized.
Remove from the oven and allow the pan to cool or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.
Super-Simple Pita Chips - Two Ways
The shortest route to a wonderful treat. Enjoy with your favorite dip! Recipe courtesy of fittingintovegan.com
Ingredients
1 package Toufayan Pitas
1 tsp Pumpkin Pie Spice
1 tsp Poultry Seasoning
Coconut Oil Spray
Directions
Set oven to 425 degrees. Line two small baking sheets with foil.
Split pitas in half then cut into small triangles. Dump on onto the baking sheets – splitting evenly between both sheets.
Spread out evenly then spray with coconut oil.
Sprinkle pumpkin pie spice on one sheet, and poultry seasoning on the other.
Mix with hands, then spread out and spray again with spray.
Bake 15 minutes.
Take out and let cool completely.
Enjoy – eat alone or in hummus or yogurt!
Avo Salmon & Cheese Boats
Delicious and nutritious. Great for a healthy lifestyle. Recipe courtesy of nutrisavvyhealth.com
Ingredients
2 Toufayan Pita - Low Carb
1/2 large avocado, diced
2 oz Nova Scotia Salmon, torn into pieces
3 radishes, thinly sliced
2 green onions, chopped
1 cup watercress
3/4 cup labneh (kefir cheese)
Directions
Slice each pita into 4 equal triangles.
Line up a tray with each ingredient to make assembly simple.
Scoop one rounded teaspoon of Labneh to fill inside of each pita triangle.
Add a few slices of radish and watercress to the inside.
Spread each pita triangle with 1 rounded tsp of Labneh.
Add 1/2 oz of Salmon and 2-3 chunks of avocado.
Sprinkle with a large pinch of green onion.
Garnish with 1/2 thin round of Radish.
Butternut Squash Pita Nachos
These butternut squash pita nachos bring a fall twist to the table packed with Brussels sprouts, cranberries, pancetta and caramelized onions. Courtesy of runningtothekitchen.com
Ingredients
3 Toufayan whole wheat pitas, cut into 8 wedges each
1 tbsp olive oil
1 tsp dried rosemary
salt and pepper to taste
4 pancetta, chopped
1.50 cubed butternut squash, peeled and cut into about 1/4-1/3 inch cubes
0.25 tsp cinnamon
1 cup shredded Brussels sprouts (about 3 large sprouts thinly sliced)
0.50 medium red onion, sliced
1 tsp minced garlic
0.25 tsp chili powder
pinch red pepper flakes
0.50 cup cranberries
8 gouda, grated
4 sharp white cheddar, grated
Directions
Pita wedges
Preheat oven to 400 degrees.
Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.
Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.
Toppings
Place a small cast iron skillet over medium-high heat. Once hot, add the pancetta and cook until fat is rendered and pieces start to crisp up. Transfer pancetta to a plate with a slotted spoon leaving the fat in the skillet.
Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.
Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.
Add the Brussels sprouts, red onion, garlic, chili powder, red pepper flakes and more salt and pepper to the skillet. Toss to combine and continue cooking another 5-7 minutes until everything is softened and the squash is starting to break apart.
Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.
Transfer the contents of the skillet to the dish with the pancetta.
Place 1/3 of the pita chips in the bottom of the same skillet. Top with 1/3 of the cheeses then 1/3 of the vegetable mixture. Repeat 3 times until all the ingredients are used up.
Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.
Remove from oven and serve warm.
Cranberry Horseradish Cream Cheese with Walnuts
Start off your day with a lovely spread of happiness! Courtesy of poetinthepantry.com
gluten-free, gf
Ingredients
1 8 oz package cream cheese, softened
0.25 cup walnuts, toasted then chopped
0.25 cup dried sweetened cranberries, chopped
1 tsp horseradish powder
Directions
Mix thoroughly, then cover and refrigerate for at least 2 hours.
Use within 3 days, for best flavor.
Bacon and Chicken Avocado Ranch Pizza
This harmonious blend of ingredients is the perfect topping for any pita pizza. Courtesy of poetinthepantry.com
Ingredients
4 Toufayan Classic White Pita
¼ cup Sabra Farmer's Ranch Greek Yogurt Dip
4 slices bacon, cooked and chopped
8 oz. pre-cooked chicken strips
1 cup shredded mozzarella cheese
1 handful fresh cilantro, chopped rough
1 Hass avocado, pitted and sliced
juice of ½ lime
Directions
Preheat oven to 400 degrees Fahrenheit. Lay out 4 Toufayan Classic White Pitas, bottom side up, on a rimmed baking sheet.
Spread 1 Tablespoon Sabra Farmer's Ranch Greek Yogurt Dip on each pita. Divide the bacon and chicken evenly between the pockets, then top with ¼ cup mozzarella cheese on each.
Bake for 10-12 minutes, or until cheese is melted and starts caramelizing.
Remove from oven, top with cilantro and avocado. Drizzle each with about ½ teaspoon or so of lime juice.
Serve warm.
Hummus Chicken Salad Wraps
Quick, simple, and delicious. These Hummus Chicken Salad Wraps are the perfect meal on the go! Courtesy of azestybite.com
Ingredients
1 rotisserie chicken, chopped
1 cup chopped celery
1/3 cup chopped white onion
2/3 cup plain hummus
salt and pepper to taste
6 Toufayan Multi-grain Wraps
Directions
Chop all vegetables and place in large bowl.
Cut chicken into small chunks/or finer. Add the chicken and hummus to the large bowl and stir.
Add the salt and pepper and then cover with saran wrap and refrigerate for at least 30 minutes.
Roll up the hummus chicken salad in wraps before serving.
Mojito Berry Salsa with Salted Caramel Chips
Sweet and smooth, this easy to make caramel refreshment is sure to keep you wanting more. Courtesy of hezzi-dsbooksandcooks.com
Ingredients
For the Mojito Berry Salsa:
1 cup strawberries, diced
1 cup blackberries, cut in half
1 cup blueberries
1 lime, juiced and zested
3 tsp sugar
1 tsp rum (optional)
4 fresh mint leaves, chopped
1 bag Toufayan Gluten Free Salted Caramel Pita Chips
For the Homemade Cinnamon Sugar Chips:
2 Toufayan Plain Wraps
cooking spray
4 tsp sugar
2 tsp cinnamon
Directions
In a medium bowl combine the strawberries, blackberries, and blueberries. Set aside.
In a small bowl combine the lime juice, lime zest, sugar, and rum. Mix well.
Pour the lime mixture over top of the berries and mix well. Sprinkle with chopped mint. Serve with Salted Caramel Pita Chips.
If you want to make your own cinnamon and sugar chips, preheat the oven to 350 degrees.
Cut the Toufayan Wraps into 12 triangles using a pizza cutter. Place them on a baking sheet.
Spray each triangle with cooking spray and sprinkle with the cinnamon and sugar.
Bake for 5-7 minutes or until the chips are beginning to turn brown. Remove from oven and allow to cool 3-5 minutes or until the chips are crisp.
Serve with the Mojito Berry Salsa.
Gluten-Free Ham & Cheese Wrap with Honey Mustard
Deliciously simple! This quick and easy food fix is perfect at home or on the go. Enjoy it with any of Toufayan's Gluten Free Wraps.
Ingredients
2 Toufayan Gluten-Free wraps
Honey Mustard (recipe follows)
4 slices deli ham (more if thin-sliced)
2 slices deli Swiss cheese
Fresh Arugula or tender baby greens
FOR THE HONEY MUSTARD
2 Tablespoons Dijon mustard
1 teaspoon honey
Directions
In a small bowl, mix mustard and honey until well blended; set aside
Lay one wrap on cutting board and spread with honey mustard; add your arugula or tender greens to fill the center leaving about a one-inch border all around
Place ham on top of the greens in the center; top with cheese
Starting from the bottom, roll up about 1/2-inch, fold in the sides about 1/2-inch and roll, tucking the sides as you go
Cut on the diagonal and serve immediately
Chinese Chicken Wraps
Chinese chicken salad in a wrap. A fresh, healthy taste and a satisfying light meal. Spice it up a little by adding freshly ground mustard seed to the sauce before combining.
Click here for a video tutorial!
Ingredients
4 Toufayan Bakeries Wraps (of your favorite flavor)
5 wonton wrappers, sliced into strips
2 chicken breasts
1 tbsp soy sauce
0.50 tsp sesame oil
cooking spray
3 romaine lettise, coarsely chopped
1 cup shredded red cabbage
2 carrots, peeled and cut into matchstick-sized pieces
2 Mandarin oranges, peeled and sectioned
2 scallions, sliced
Dressing
0.25 cup mayonnaise
1 tbsp sugar
1 tbsp rice wine vinegar
1 tsp Dijon mustard
0.50 tsp grated fresh ginger
0.25 tsp sesame oil
Directions
Preheat oven to 425º F.
Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until golden brown and delicious. Remove and set aside.
Increase oven to broil.
Spray the same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.
Fusion Slider
Classic flavors with an international twist, this familiar yet exotic dish will comfort and excite at the same time.
Ingredients
BURGERS
1.50 ground beef (I use 90/10, but you should use your favorite ground beef)
0.25 cup seasoned bread crumbs
1 egg yolk
2 tbsp worcherstire sauce
1 tbsp steak sauce
1 tsp onion powder
1 tsp ground mustard
2 tbsp grated parmesian cheese
0.50 tsp freshly ground black pepper
1 tsp kosher salt (or any coarse grain salt)
ASSEMBLE
4 small lettuce leaves (butter, iceberg or green leaf)
1 beefsteak tomato, sliced
2 slices of yellow american cheese, cut into halves (leave at room temperature for easy melting)
4 pimento-stuffed green olives (for garnish)
4 Toufayan Mini Pitettes®, split open (or 8 unsplit Mini Pitettes®)
Directions
BURGERS
Combine all of the burger ingredients in a large bowl (it helps to mix the dry ingredients together first and add them to the wet ingredients as you stir, for better integration). For this, your clean hands are the best mixing tools.
Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and a little wider than the Mini Pitettes®.
Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly.
Heat a grill pan, frying pan or outdoor grill to medium high (about 450°F to 550°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil, or carefully drizzle the oil onto the hot pan.
Place the patties on the heat source, indentation-side up, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes.
Flip each patty and cook until the patties are firm to the touch, about 3 more minutes.
Remove to a clean plate and let rest in a warm place for a few minutes.
ASSEMBLE
Evenly coat each top and bottom Mini Pitette® with mayonnaise.
Place lettuce and tomato on each Mini Pitette® and top with a patty.
Lay a piece of softened cheese on to each patty and place a prepared Mini Pitette® on top.
Garnish with an olive and serve.
Mediterranean-Spiced Lamb Slider
Continental and mouth watering, these delicious sliders are sure to be the talk of the party! Remember to put one aside before you set them out, or you won't get one for yourself!
Ingredients
Mayonnaise
0.50 cup mayonnaise or plain, whole milk Greek yogurt
2 tbsp olive tapenade (or finely chopped olives)
Burgers
1.50 ground lamb
3 tbsp coarsely chopped fresh oregano (or 1 tablespoon dried)
2 tsp grated fresh garlic
2 tsp ground coriander
1.50 tsp ground cumin
1.50 tsp kosher salt
0.50 tsp freshly ground black pepper
1 large egg, lightly beaten
Vegetable oil, enough to lightly coat the grill or grill pan
Assemble
4 Toufayan Mini Pitettes®, split open (or 8 unsplit Mini Pitettes®)
0.50 red onion, sliced into 4 rings
1 cup baby arugula
0.50 cup crumbled feta cheese (about 2 ounces)
1 cucmber, half-peeled and thinly sliced (or 2 Persian cucumbers thinly slided)
Directions
Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate.
Place all of the ingredients except the oil in a large bowl and, using your clean hands, mix until just combined. Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and roughly 1/2-inch wider than the Mini Pitettes®.
Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly.
Heat a grill pan or outdoor grill to medium high (about 450°F to 550°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil.
Place the patties on the grill indentation-side up, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes. Remove to a clean plate and let rest in a warm place for a few minutes.
ASSEMBLE
Spread about 1 tablespoon of the mayonnaise on each top and bottom Mini Pitette® (you may have some mayo leftover).
Divide red onions and cucumber slices amongst Mini Pitette® bottoms, top with a patty, then garnish each with arugula and feta.
Place the top Mini Pitette® and serve immediately.
Avocado Crab
Serve these mini treats at your next gathering as a unique hors d'oeuvre.
Ingredients
12 Toufayan Mini Pitettes®
1 can (8 ounces) crab meat, drained and flaked
½ small ripe avocado, diced
½ cup diced cucumber
¼ cup minced red onion
¼ cup mayonnaise
2 tablespoons lime juice
Directions
Preheat oven to 400 F.
Split each Toufayan Pitettes® crosswise in half; place on baking sheet.
Bake 5 minutes or until lightly toasted.
In medium bowl combine crab meat, avocado, cucumber, red onion, mayonnaise and lime juice until well mixed.
Spoon mixture into Pitettes® halves.
Buffalo Chicken Lavash
Perfect lunch or appetizer for those party munchies.
Ingredients
1 cup sliced cooked chicken
½ teaspoon hot sauce or to taste
½ cup blue cheese dressing
1 Toufayan Lavash
¼ cup sliced celery
1 scallion, thinly sliced
1 tablespoon crumbled blue cheese
Directions
Preheat oven to 425 F.
Toss chicken with hot sauce.
Place Toufayan Lavash on large baking sheet; brush with blue cheese dressing.
Top with chicken, celery, scallion and crumbled blue cheese.
Bake 8 to 10 minutes or until edges are lightly browned and cheese is slightly melted.
Chipotle Shrimp Quesadillas
You are sure to be pleased with this classic spread.
Ingredients
1 tablespoon vegetable oil
½ pound medium shrimp, peeled and deveined
1 teaspoon chipotle chili powder
1 small red bell pepper, cut into thin strips
4 Toufayan Wraps
1 cup shredded Monterey Jack cheese
1 scallion, sliced
guacamole, optional
Directions
In large skillet over medium-high heat, in hot oil, cook shrimp until lightly browned and cooked through, stirring occasionally.
Remove shrimp to bowl. To drippings remaining in skillet, add red pepper; cook until pepper is tender-crisp.
Place two Toufayan Wraps on work surface, top each with shrimp, red peppers, shredded cheese and scallion.
Top with remaining wraps.
Preheat grill or large skillet.
Cook quesadillas about 5 minutes or until bottom is very crisp, then carefully flip and cook another 2 to 3 minutes until cheese is melted.
To serve, cut quesadillas into wedges.
Grilled Caprese Quesadilla
A delicious and easy snack or appetizer, courtesy of mountainmamacooks.com
Ingredients
4-5 Sun Dried Tomato Wraps from Toufayan Bakeries
4 oz fresh mozzarella, thinly sliced
1 pint cherry tomatoes, halved or quartered
fresh basil
kosher or sea salt
pesto for serving, optional
Directions
Evenly divide the mozzarella cheese, cherry tomatoes and fresh basil on half of each wrap. Sprinkle with a pinch of sea salt.
Fold the wraps in half and grill on medium heat 3-4 minutes on each side until the wrap is toasted and the cheese is melted.
Slice into thirds and serve with pesto if desired.
Easy Pita Pizzas
Convenient and fun snack for everyone. Courtesy www.supergluemom.com
Ingredients
the crust
6 Toufayan Pitas
1¼ cups pizza sauce
1½ cups grated mozzarella
the sauce
Your favorite pizza toppings
Directions
Preheat your oven to 400F and position your oven rack in the lower ⅓ of the oven.
Meanwhile, line two baking sheets with parchment paper and place 3 pitas in each baking sheet.
3-4 tablespoons pizza sauce onto each pita, top with toppings and cheese.
Bake one tray at a time, 7 minutes, until cheese is bubbly and melted.
Store leftover pita pizzas in the fridge.
Mini Cheddar Apple Bites
Modern, simple, delicious and quick, try these little bites at your next gathering or party.
Ingredients
1 red apple, cored and cut into ½-inch pieces
1 green apple, cored and cut into ½-inch pieces
1 tablespoon orange juice
2 tablespoons apricot preserves, melted
4 ounces cheddar cheese, cut into ½-inch pieces
6 Toufayan Pitettes®
Directions
Preheat oven to 400 F.
Split each Toufayan Pitette® crosswise in half; place on baking sheet.
Bake 5 minutes or until lightly toasted.
In medium bowl combine apples and orange juice: toss to mix well.
Brush toasted Pitettes® with some apricot preserves.
Spoon apples and Cheddar cheese pieces into Pitettes® halves.
