Veggie Pita Sandwiches with Avocado Hummus
Can't wait to wrap your hands around this veggie pita sandwich? Try it out with your favorite Toufayan Pita. Recipe courtesy of yourchoicenutrition.com. Click here for a video tutorial!
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 large avocado, pitted
1 tbsp lemon juice
2 garlic cloves
1/4 tsp ground black pepper
1/8 tsp salt
2 Toufayan Pitas of your choice, cut in half
1/2 medium cucumber, sliced
1 large tomato, sliced
1 cup alfalfa sprouts, washed and patted dry
Directions
In a food processor or high power blender, combine the chickpeas, avocado, lemon juice, garlic cloves, pepper and salt. Turn on the food processor and blend until the avocado hummus is fully pureed and evenly mixed.
One at a time, take a pita half and open it up to form a pita pocket. In each pita half spread 2 heaping tablespoons of the avocado hummus.
Next, layer in the cucumber slices, tomato slices and alfalfa sprouts.
Serve and enjoy!
Sloppy Joe Casserole
One of the tastiest ways to eat a sloppy joe. Feed your inner child! Recipe courtesy of createkidsclub.com
Ingredients
1 small onion, chopped
1 pepper, chopped
1 lb ground turkey
Olive Oil
16 oz can sloppy Joe sauce
6 Toufayan Pita
Directions
Preheat oven to 350 degrees
Prepare a 9 x 9 inch pan with non stick cooking spray.
Drizzle 1 tablespoon olive oil into hot, medium sized sauté pan.
Add onions and peppers, sautéing 3-4 minutes or until onions are translucent.
Add ground turkey to sauté pan and cook until browned. Drain.
Line pan with a layer of pitas, slicing in half if less thick casserole is desired.
Layer with turkey meat.
Pour sloppy Joe sauce on top.
Layer with more pitas, the rest of the meat and sauce, using spoon to push layers firmly together.
Top with the remaining pitas, then bake at 350 degrees for 20 minutes, or until golden brown.
Lamb and Spinach Pita Pizza
Here's another great recipe for all of you lamb lovers out there. Try these lamb and spinach pita pizzas, you won't regret it! Recipe courtesy of nutritiouseats.com
Ingredients
4 whole wheat Toufayan brand pita bread
8 oz ground lamb
1/2 cup diced red onion
2 cloves garlic diced (1/2 tsp reserved for the yogurt sauce)
1/2 cup fresh diced tomatoes
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp coriander
1/8 tsp cinnamon
1/2 tsp salt
Other ingredients for topping pizza
4 tbsp marinara sauce
2 cups fresh baby spinach
4 tbsp fresh mint
6 tbsp crumbled feta
For the yogurt sauce
4 tbsp plain Skyr or Greek yogurt
1 tbsp fresh lemon juice
1/2 tsp of the reserved minced garlic
pinch of salt
Directions
In a medium skillet, heat 1 teaspoon olive oil. Add the onions, lamb, garlic and sauté for about 4 minutes, breaking lamb up with a wooden spoon. Add tomatoes, spices and salt, continue to stir and break apart and cook an additional 5 minutes or until cooked through. Set aside.
While meat is cooking, heat pita bread in a 400 degree oven for about 5 minutes. You will want them a little firm, but not all the way toasted. Remove from oven.
Whisk together yogurt, lemon juice, garlic and salt. Set aside.
Spread 1 tablespoon tomato sauce per pita, top with 1/2 cup fresh spinach, divide meat mixture evenly amongst the four pitas.
Top with 11/2 tablespoons each of crumbled feta. Place pitas back in oven for about 4-5 minutes or until hot. Remove and top with fresh minced mint and drizzle each with some yogurt sauce.
Butternut Squash and Kale Pita Pizza
Vibrant and colorful, butternut squash and kale pizza smothered in melted fontina cheese! How's that for delicious? Recipe courtesy of rdeliciouskitchen.com
Ingredients
2 whole wheat Toufayan Pita Bread pitas
1 sweet potato, baked skin removed
2 cloves garlic, minced
2 tbsp low-sodium chicken stock
1 tsp black pepper
1 cup butternut squash, cubed and roasted
2 tsp olive oil
1 small red onion, sliced
2 cups kale, stems removed, roughly chopped
1/2 cup fontina cheese, shredded
1 tbsp balsamic glaze (optional)
Directions
Preheat the oven to 400 degrees F.
Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
Let slightly cool and drizzle with balsamic glaze, if using.
Breakfast Pita Pizza with Romanesco Sauce and Basil Cashew Ricotta
Just when you thought it couldn't get better...bam! Pizza for breakfast! Recipe courtesy of fitlivingeats.com
Ingredients
4 Toufayan pitas
2 cups arugula
4 eggs
For the Romanesco Sauce
2 tbsp olive oil
1 cup grape tomatoes
1/4 cup hazelnuts
2 garlic cloves
1/4 Toufayan pita
2 roasted peppers
1/2 lemon, juiced
1/2 tsp salt
For the Basil Cashew Ricotta
1/2 cup cashews, soaked for at least a few hours
1/4 cup basil, packed
2 tbsp water
1/4 tsp salt
Directions
Preheat oven to 400 degrees.
On a parchment-lined baking sheet, spread the tomatoes, hazelnuts, garlic cloves and 1/4 pita in a single layer.
Drizzle with 2 tbsp olive oil.
Roast in the oven for 10 minutes, then remove the hazelnuts and pita and roast the tomatoes and garlic cloves for another 5 minutes.
To make the cashew ricotta, add all of the ingredients to a high-speed blender, making sure to drain the soaked cashews. If it's too thick, add 1 tbsp of water at a time until it reaches a ricotta-like texture. Set aside.
To finish the Romanesco sauce, add the roasted tomatoes, garlic, hazelnuts, pita bread, roasted peppers, lemon juice and salt to the blender. Blend on HIGH until smooth and creamy.
To make the pita pizzas, place four pitas on a baking sheet that has been lightly sprayed with olive oil.
Spread a thin layer of sauce and add 4 dollops of cashew cheese to each pita.
Crack the egg first into a small bowl (to make sure the yolk stays intact), then carefully pour into the center of the pita.
Broil the pizzas on LOW for about 5 minutes, or until the edges are crispy and the eggs are cooked but the yolks are still runny.
Remove from the oven and sprinkle with fresh arugula. Enjoy!
Greek Pita Tostadas with Tzatziki
A balanced blend of Mexican and Greek cuisine. These zesty tostadas have all the right flavors for your pallet. Recipe courtesy of sincerely-nourished.com
Ingredients
2 Toufayan pitas of your choice
1/4 cup Greek yogurt
2 garlic cloves, minced
2 tbsp cucumber, finely chopped
1 tsp fresh dill
Squeeze fresh lemon juice
Salt and pepper
1/4 cup rotisserie chicken, shredded
Toppings
chopped cucumber
grape tomatoes halved
finely diced red onion
chopped kalamata olives
artichoke hearts drained and rinsed
chopped scallions
crumbled feta cheese
extra dill
Directions
Combine Greek yogurt, garlic, cucumber dill and lemon juice in a small bowl.
Once combined season with salt and pepper.
Place in fridge to let the flavors come together while you prep your toppings.
Toast pita for 2-3 minutes. Spread tzatziki sauce over toasted pita bread.
Add toppings and enjoy!
Steak Avocado and Feta Pitas
Awaken your taste buds with tender steak, feta cheese, creamy ranch and avocado stuffed inside your favorite Toufayan pita. Recipe courtesy of thebakingdietitian.com
Ingredients
1 Toufayan pita (whichever you prefer), cut in half
4 oz steak (I used NY strip steak)
1/2-1 cup spinach/lettuce
1/2 roma tomato, chopped
1/2 medium avocado, sliced or chopped
2 tbsp reduced fat feta cheese
1 tbsp ranch dressing (I like OPA Greek Yogurt Ranch)
Directions
Cut pita in half
Chop/slice up the steak into small, bite-size pieces
Chop up the tomato and avocado
Stuff the pitas with the lettuce and steak (slitting ingredients among the two pitas)
Add the chopped tomatoes and avocado
Sprinkle feta on top and drizzle the ranch dressing
Enjoy!
Greek Lamb Souvlakis
Juicy and grilled to perfection, these Greek lamb souvlakis will have you craving more! Recipe courtesy of livelytable.com
Ingredients
1 lb lamb chops
1/4 cup red onion, finely diced
2 cloves garlic, minced
Juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp coarsely cracked black pepper
1 tbsp dried oregano
4 Toufayan Whole Wheat Pitas
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese
1/2 cup tzatziki sauce
Fresh dill, for garnish
Directions
Cut lamb chops into 1-inch cubes and place in a container.
Add diced onion, garlic, lemon juice, vinegar, olive oil, salt, pepper, and oregano. Stir to combine and cover.
Let lamb marinate in the refrigerator 1-2 hours.
Heat grill to medium-high heat.
Skewer lamb onto metal skewers or presoaked wooden skewers.
Grill lamb
Heat pitas on the grill until just warmed but still soft and pliable.
Top with lamb, onion, feta, tzatziki sauce and fresh dill. Enjoy!
Lemon Hummus Stuffed Salad
Prepping food for your week has never been easier. Simply pack up the ingredients and assemble when ready!
Recipe submitted by: thehealthytoast.com
Ingredients
1 clove garlic
1 can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
3 tbsp lemon juice
1/2 tsp salt
Pinch black pepper
1 container extra firm tofu, drained and pressed
Salt and pepper to taste
1 tsp olive oil
1 10-oz bag baby spinach, washed and dried
1 lb cooked beets, quartered
1 avocado, peeled and sliced
4 Toufayan Pitas of your choice
Directions
Start by draining tofu and slicing tofu block into fourths. Place tofu slices on cutting board, wrap in a paper towel, and place a heavy object (such as a teakettle) on top and press for 20-30 minutes.
While the tofu presses, place 1 garlic clove in food processor and pulse until minced. Add in chickpeas, olive oil, lemon juice, salt, and pepper. Pulse until smooth. Taste and adjust salt and pepper to taste. Set aside.
Once tofu is pressed, heat 1 tsp olive oil in skillet over medium-high heat. Slice tofu into cubes and place in heated skillet. Sprinkle with salt and pepper then cook 10 minutes, stirring periodically, until tofu is browned on all four sides. Set aside.
In large bowl, place spinach, quartered beets, avocado slices, and tofu. Toss well.
Cut 1 pita in half and spread a large dollop of hummus inside each half.
Using tongs, stuff hummus-filled pita halves with salad. Repeat with remaining pitas and enjoy!
Customizable Breakfast Pita Pizza – 4 Ways
4 scrumptious ways to enjoy your favorite Toufayan pita, for any meal of the day. Recipe courtesy of citnutritionally.com
Ingredients
Sunflower Seed Butter, Chocolate and Banana Pita Pizza:
1 Multigrain Toufayan Pita
2 tbsp sunflower seed butter
Pinch of cinnamon
Pinch of sea salt
1/2 banana, thinly sliced
3 dark chocolate chips, thinly sliced/shredded
Greek yogurt, Blood Orange and Honey Pita Pizza:
1 Whole Wheat Toufayan Pita
1/2 cup plain or vanilla Greek yogurt
1/8 tsp ground cinnamon
1 blood orange, thinly sliced
1 tsp honey
Avocado, Goat Cheese and Grape Tomatoes Pita Pizza:
1 Onion Toufayan Pita
1/2 avocado, mashed
1 tbsp (herbed) goat cheese, crumbled
1/4 cup halved cherry tomatoes
Pinch of red chili flakes
Pinch of sea salt (optional, but recommended)
Pita Pizza with Spinach and Fried Egg:
1 Whole Wheat Toufayan Pita
1 egg, fried in olive oil
1/2 cup baby spinach, cooked or raw
2 tbsp tomato sauce (no sugar added preferred)
Directions
Preheat oven to 375°F.
Place pitas on baking sheet.
Bake pitas for 10 minutes, or until edges become crispy. Remove from oven and set aside.
While the pitas are toasting, prepare the ingredients you desire as listed above.
Then assemble pitas as follows
Sunflower Seed Butter, Chocolate and Banana Pita Pizza
Spread sunflower seed butter evenly on top of the pita. Sprinkle cinnamon and sea salt on top. Top with sliced bananas and shaved chocolate.
Greek yogurt, Blood Orange and Honey Pita Pizza
Spread Greek yogurt evenly a top the pita. Place blood orange slices on top. Drizzle with honey.
Avocado, Goat Cheese and Grape Tomatoes Pita Pizza
Spread mashed avocado on toasted pita bread. Add crumbled goat cheese and halved tomatoes on top, then sprinkle sunflower seeds, red chili flakes and sea salt.
Pita Pizza with Spinach and Fried Egg
To make fried egg: Heat skillet over medium heat and spray with olive oil. Cook egg until whites are set and edges are crispy.
You may add the spinach to the pan if you prefer cooked spinach.
Then spread tomato sauce evenly on top of pita. Add spinach and fried egg. Sprinkle salt and black pepper on top, if desired.
Fajita Egg Stuffed Pitas
A colorful and flavorful way to start, maintain, or finish your day. These stuffed fajitas are a low cal dream! Recipe courtesy of salubriousrd.com
Ingredients
2 tsp canola oil
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
1/4 cup red onion, roughly chopped
1 tsp lime juice
non stick cooking spray
2 eggs
2 tsp reduced fat milk
1/8 tsp salt
pinch of black pepper
1 Sweet Onion Toufayan Pita, split in half
cilantro for garnish
Directions
In a medium sized cast iron skillet over medium high heat, add canola oil
Add chopped red and green bell peppers and onions
Saute for 5-7 minutes, or until the veggies reach a desired consistency
Add lime juice and remove from heat
In a small bowl, crack 2 eggs, add milk, ⅛ teaspoon salt, whisk until combined
In a non stick skillet over medium heat, add non stick cooking spray
Add eggs and with a small spatula, move the eggs around in the skillet until they start to cook
Continue stirring until fully cooked through, turning down the heat if necessary to keep them from burning
Remove eggs from heat
Split a pita in half, open and fill with half of the veggies and eggs
Garnish with cilantro
Mediterranean Chicken Tacos
A new take on the classic taco, with a Mediterranean twist! Recipe courtesy of keyingredients.me
Ingredients
4 Toufayan Bakery Pita Breads
For the chicken
2 chicken breast
1 tbsp olive oil
1/2 tsp salt
1/2 tsp Pepper
1 tsp Oregano
Additional Toppings
Artichoke Hearts
Crumbled Feta cheese
hummus
cucumbers, diced
Tomatoes, diced
Lettuce
Directions
Heat the oven to 450 degrees.
Place the chicken breast in a baking dish and brush with olive oil.
Sprinkle with the salt, pepper and oregano.
Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink. (Thicker breast will take longer).
Remove from oven and slice into strips.
While the chicken is cooking prepare the toppings by chopping and dicing the vegetables.
Warm the pita bread in the oven or in the microwave.
Spread a good amount of hummus on the bottom of each pita bread.
Top with the chicken, lettuce, artichoke hearts, tomato, cucumber and feta cheese.
Fold up like a taco and enjoy!
Artichoke and Spinach Pesto Pita Pizza
All of the zest your taste buds can handle. If you love pesto then you will love these artichoke spinach pesto pizzas! Recipe courtesy of onehungrybunny.com
Ingredients
4 to 6 medium sized whole pitas, such as Toufayan
1 14 ounce can artichoke hearts (or fresh artichokes if preferred), drained, rinsed, chopped
3-4 small radishes, sliced
1/2 cup feta cheese, crumbled
Fresh thyme leaves, optional
Spinach Basil Pesto
4 cups raw spinach leaves
3 whole cloves garlic
2 tbsp lemon juice (about half of a lemon)
1 1/2 cups fresh basil leaves
1/3 to 1/2 cup extra virgin olive oil
1/4 cup unsalted almonds
3 tbsp hemp seeds
1/4 to 1/3 cup shredded or grated parmesan
Salt and pepper to taste
Directions
Preheat oven to 425 degrees F.
Set aside pita loaves on a greased or parchment paper lined pan.
Make the pesto:
Combine pesto ingredients in a large food processor and pulse until well blended. Set aside.
Spread the pesto evenly on the pitas, about one tbsp each pita (there will be leftover pesto).
Top the pitas with the toppings as desired.
Place the pitas in the oven and bake for 10-12 minutes, or until feta has started to melt and pita is hot.
Freeze the remaining pesto for up to 3 months
Roasted Chickpea Cauliflower Pitas
Crunchy, creamy, and oh so good! These roasted chickpea cauliflower pitas are just what you need to get you through the day. Recipe courtesy of bucketlisttummy.com.
Click here for a video tutorial!
Ingredients
3 Toufayan Bakeries Multi Grain Pitas
1 can chickpeas, roasted
1 head cauliflower, cut into florets (or 1 bag frozen florets, thawed)
1/4 cup plain greek yogurt
1/2 cup crumbled goat cheese
1/2 red pepper, diced
1/3 cup shredded carrots
1 cup corn kernels (optional)
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp dill
1/2 tsp garlic powder
1/4 tsp paprika
Parsley, for garnish (optional)
Directions
Preheat oven to 425.
Roast chickpeas for 40-45 minutes (season with a little salt, pepper and garlic salt).
While chickpeas are roasting, chop cauliflower into smaller florets.
Add chopped cauliflower, greek yogurt, cheese, diced pepper, shredded carrots, corn and spices to medium bowl.
Once your chickpeas are done roasting, add them to the bowl and mix well.
Spoon mixture into 6 pitas, garnish with parsley and enjoy!
DIY Pizza Pita Lunchable
A low carb lunch that is quick and easy to make, even your children can do it! Recipe courtesy of parentingdiabetes.com
Ingredients
1 Low Carb Toufayan Pita
1-2 tbsp mozzarella cheese
1-2 tbsp pizza sauce
6-8 pepperoni slices
Directions
Cut pita into quarters.
Add other ingredients to individual baggies or containers.
Child can assemble at lunch.
Mediterranean Strata
A Mediterranean dish, perfect for any meal of the day. Recipe courtesy of laurengibsonrd.com
Ingredients
1 Package of 6 Toufayan Heath Baked Pitas 1 inch squares
1 tbsp olive oil
1 onion, diced
1/2 cup pitted kalamata olives, sliced
1 x 16 oz package frozen chopped spinach, thawed
1/2 cup sundried tomatoes, chopped
1/2 cup roasted red peppers, diced
1 cup feta cheese
8 eggs
2 cups milk
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
Directions
Preheat the oven to 350°F. Lightly grease a 9 x 12" baking dish.
In a large fry pan, heat olive oil over medium high heat. Saute onions for 5 minutes or until lightly golden.
Squeeze liquid from spinach. Add to onions and saute for another 2-3 minutes.
Add olives, peppers and tomatoes to vegetable mixture.
Add approximately half of the pita and half of the vegetable mixture to the baking dish. Use a wooden spoon to distribute the vegetable mixture amongst the pita. Top with half of the cheese.
Repeat previous step using the remaining pita, vegetable mixture and cheese.
In a bowl, whisk together eggs, milk and spices. Pour egg mixture over ingredients in baking pan.
Let sit for 30 minutes, allowing the liquid to soak into the bread. Alternatively, cover and refrigerate overnight.
Bake strata for 40-50 minutes, until puffed up and starting to brown. Allow to sit for 15 minutes before serving.
Pita Rabbits!!
A great activity for you and your kids. Your family will have a blast making these fun rabbit pita treats! Recipe courtesy of realyounutrition.com
Ingredients
1 small red onion chopped
1 medium red pepper chopped
2 small garlic cloves minced
2 cups brocolli chopped
1 medium carrot shredded
1 large zucchini shredded
1/4 tsp crushed red pepper
1/8 cup romano cheese grated
1 1/2 cups part-skim mozzarella shredded
1/4 cup low sodium chick peas rinsed
2 tbsp basil leaves chiffonade
1 black olive sliced
1/2 orange pepper sliced
2 Toufayan Pitas of your choice, cut and split in half
1/2 cup tomato chopped
1-2 tbsp canola oil
Directions
Halve the pita pockets to form 4 rounds. Cut two of the rounds into ear shapes and arrange rough sides up, on a baking sheet and toast them in a preheated 350° oven for 5 minutes, or until they are pale golden and crisp.
Sprinkle half the mozzarella onto the pita and bake for 1 minute, or until the mozzarella is melted. While the pitas are toasting, in a large skillet cook the onion and the garlic in a tablespoon oil over moderately low heat, stirring, until the onion is softened, add the red pepper, broccoli, carrot, zucchini and crushed red pepper, adding more oil if needed.
Cook the mixture, stirring, for 4 minutes, or until the vegetables are softened.
Stir in half the remaining mozzarella, Romano, tomato, and chick peas and divide the mixture among the pitas.
Add the remaining mozzarella, and broil the pita under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbly.
Decorate with the sliced olives and orange peppers.
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.
BBQ Chicken Tortilla Pizza
Enjoy a Toufayan Bakeries Whole Wheat Wrap with some sweet & savory, cheesy goodness! Recipe courtesy of mountainmamacooks.com
Ingredients
1 Toufayan Whole Wheat Wrap
2 tbsp favorite bbq sauce
23 shredded chicken
thinly sliced red onion
small handful of each: shredded medium cheddar and mozzarella cheese
cilantro for garnish
Directions
Preheat oven to 425F degrees.
Place tortilla in a cast iron skillet.
Spread bbq sauce on tortilla.
Scatter with shredded chicken and sliced onion.
Top with shredded cheddar and mozzarella.
Bake in a preheated oven for 15 minutes.
Pizza is done when edges are golden and cheese is bubbly.
Remove from oven and top with fresh cilantro.
Chicken and Black Bean Freezer Burritos
Simple and easy to prepare. Indulge in these tasty burritos anytime of the week! Courtesy of thelemonbowl.com
Ingredients
8 Toufayan tortillas or gluten free wraps
2 shredded cooked chicken (rotisserie works well)
2 cooked brown rice
15 can black beans - drained and rinsed
2 salsa
1 cup shredded 2% mild cheddar cheese
Directions
In a large bowl, mix together chicken, rice, beans and salsa.
Working in an assembly line, begin by filling one tortilla with ½ cup of the chicken and bean filling.
Sprinkle with 2 tablespoons shredded cheese
To roll burritos, bring the bottom over the filling and then fold left and right side while you tightly roll the rest of the tortilla or wrap.
Continue until all of the tortillas are filled and wrapped.
To freeze, wrap each burrito individually in plastic wrap and place in a large resealable plastic bag before placing in the freezer.
To reheat, simply microwave until warm, about 60 seconds.
Pizza Lunch Box Kits
A quick and easy meal your kids will enjoy! Courtesy of poetinthepantry.com
Ingredients
1 Toufayan Bakeries Smart Pocket (original flavor)
2 tbsp pizza sauce (canned or jarred)
2 tbsp shredded cheese (pizza blend, Italian, or just mozzarella)
7 slices pepperoni
Directions
Pack the ingredients in airtight containers, including a plastic spoon for the pizza sauce.
To eat, spread pizza sauce on the top of the Toufayan Smart Pocket. Sprinkle the cheese over the sauce and place the pepperoni on top.
Eat and enjoy.
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.
Falafel Stuffed Flatbread
This scrumptious classic will keep you and your little ones coming back for more! Recipe Courtesy of "The Best Homemade Kids' Lunches on the Planet" cookbook.
Ingredients
½ cup (375 g) dry chickpeas, soaked overnight or,
1 cup (240 g) canned chickpeas
2 teaspoons (14 g) cumin
½ teaspoon (1 g) coriander
1-2 garlic cloves (3 g - 6 g), minced
1 fresh parsley sprig, minced
1 small onion, chopped fine
1½ tablespoons (45 ml) freshly squeezed lemon juice
3 tablespoons (21 g) breadcrumbs
Vegetable oil to pan fry
Directions
Drain and rinse chickpeas from soaking overnight or canned chickpeas.
In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch
patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
Pan fry falafels in an oiled pot over medium high heat for 3-4 minutes each side, or until sides are brown. Remove Falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.
Gluten-Free Bacon, Lettuce, Avocado And Tomato Wrap
Start off your day with this perfect combination of ingredients rolled up in one of Toufayan's delicious Gluten-Free Wraps! Courtesy of smithbites.com
Ingredients
2 Toufayan Gluten-free Spinach wraps (or your favorite)
6 slices thick-cut bacon
2-4 butter lettuce leaves
2 small tomatoes, cut into 1/4-inch rounds
1 half avocado, sliced into 1/4-inch wedges
mayo or avocado aoli
Directions
Preheat oven to 425 degrees
Cover a rimmed baking sheet in foil; place a wire cooling rack over the baking sheet and lay bacon slices on top of cooling rack
Bake for 15-minutes or until bacon is crispy; set aside
Spread wrap with mayo or aoli; assemble starting with the tomato, pinch of salt and pepper, then 3 slices of bacon, followed with 2 lettuce leaves and finish with half of the avocado for each wrap
Starting from the bottom, roll the wrap upward about 2-inches, then fold each side inward towards the center leaving the top of the wrap open
Enjoy with a sour pickle wedge and chips – at least that's the Smith Bites way!
Chicken Bacon Ranch Quesadillas
They’re quick. They’re easy. And they’re infinitely adjustable. Courtesy of poetinthepantry.com.
Ingredients
4 slices bacon
1 pound chicken breast tenders
1 Tablespoon olive oil
3 Tablespoons Greek seasoning blend
4 Toufayan Classic Plain Wraps (or Gluten Free Wraps)
¼ cup Ranch dressing
1 cup shredded Cheddar cheese
8-12 sun-dried tomato halves, sliced
Directions
Line a rimmed baking sheet with aluminum foil and lay out the bacon on it, ensuring the pieces don't overlap. Bake at 375 degrees for 20 minutes, or until crisped. Remove to paper towel-lined plate and break into pieces once cooled. Set aside.
While the bacon is cooking, coat the chicken tenders in Greek seasoning blend. Heat the olive oil in a large cast iron skillet and then add the chicken. Cook until no longer pink in the middle and juices run clear, about 5-7 minutes on each side.
Cut the chicken in chunks and set aside.
Lay out the wraps and spread 1 Tablespoon of Ranch dressing on each.
Sprinkle 2 Tablespoons shredded cheese over half of each of the wraps.
Divide the chicken evenly, spreading over half of each of the wraps.
Sprinkle the sun-dried tomatoes, bacon, and additional 2 Tablespoons shredded cheese over half of each of the wraps, then fold them in half.
Preheat a cast iron skillet to medium and cook the quesadillas one at a time, 3-4 minutes per side, until lightly browned and the cheese has melted.
Remove to plates, cut in half, and serve.
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
BBQ Chicken Flatbread Pizzas
Toufayan Bakeries Smart Pockets create the crispy flatbread that is topped with BBQ sauce, mozzarella cheese, bacon, red onions, and BBQ chicken for a delicious and easy to make pizza.
Ingredients
2 Toufayan Bakeries Smart Pockets, any flavor (we used everything)
⅓ cup BBQ sauce, divided
½ cup mozzarella cheese, shredded
¼ cup red onion, minced
4 strips bacon, chopped
4-5 breaded chicken strips, cooked and chopped
Directions
Preheat the oven to 375°.
Cut the Smart Pockets in half and place all four halves on a baking sheet.
Spread each pocket with 1-2 tablespoons of BBQ sauce. Divide the mozzarella cheese on top of each pizza.
Sprinkle with red onion and bacon.
Toss the chopped chicken with the remaining BBQ sauce and divide among the pizzas.
Bake for 12-15 minutes or until the cheese is melted and the pizzas are crispy.
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.
Hummus Bagel Sandwiches
Feel good about this healthy, tasty lunch that's perfect for school or work, courtesy of supergluemom.com.
Ingredients
1 Toufayan Whole Wheat Smart Bagel, split
2 tablespoons hummus
1 lettuce leaf
2 tablespoons shredded carrots
Directions
Spread hummus on one half of bagel.
Top with lettuce, tomato slices, shredded carrots, and other bagel half.
Wrap in foil to best preserve texture of bagel.
Pintos Pizza
Just the right amount of spice from this recipe courtesy of runeatrepeat.com
Ingredients
4 Toufayan Flatbreads
1 can low fat refried beans
2 cups shredded pepper jack cheese
pico de gallo
optional: cilantro, jalapeños, sour cream, avocado
Directions
Toast flatbreads.
Stir beans with your favorite hot sauce.
Spread a layer of beans on each flat bread.
Top with cheese and pico de gallo.
Place in broiler until cheese is melted - this happens FAST, so watch them and check every two minutes.
Top with cilantro and sour cream.
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.
Frittata Primavera
Enjoy this fantastic dish for breakfast or lunch.
Ingredients
1 tablespoon olive oil
½ cup thinly sliced red bell pepper
½ cup halved and sliced zucchini
½ cup halved and sliced zucchini
½ cup asparagus pieces, each about 1-inch long
6 large eggs
1 ounce goat cheese or cream cheese
3 tablespoons milk
½ teaspoon salt
¼ teaspoon pepper
1 Toufayan Flatbread
Directions
In 7-inch oven proof, non-stick skillet over medium heat, in hot oil, cook red pepper, zucchini and asparagus pieces until tender-crisp, about 5 minutes, stirring occasionally.
Preheat broiler.
Place Toufayan Flatbread under broiler for 2 minutes just until lightly toasted.
Remove to plate.
In medium bowl beat eggs, milk, salt and pepper.
Pour over vegetables in skillet; dot with crumbled goat cheese.
Cook over medium heat 5 to 6 minutes, until most of the egg has set.
Place the skillet about 6 inches under the broiler.
Cook about 3 minutes or until the eggs are set and slightly puffed.
Slide frittata onto toasted flatbread.
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.
Sesame Ginger Chicken Flatbread
This flavorful dish will leave your palate wanting more.
Ingredients
1 cup cooked grilled chicken
½ cup thinly sliced red bell pepper strips
2 tablespoons ginger salad dressing
1 Toufayan Flatbread
1 teaspoon sesame oil
1 scallion, sliced
1 teaspoon sesame seeds
Directions
Preheat oven to 425 F.
Toss chicken and red pepper with ginger dressing.
Place Toufayan Flatbread on large baking sheet; brush with sesame oil.
Top with chicken mixture, scallion and sesame seeds.
Bake 8 to 10 minutes or until flatbread is crisp.
Chicken and Asparagus Wraps with Dill Cream Cheese
Enjoy this nutritious delight, courtesy of mountainmamacooks.com
Ingredients
4 Toufayan wraps of your favorite variety
16 stalks of asparagus washed and trimmed
1/2 lb. chicken cutlets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch each of kosher salt and black pepper
lettuce
slow roasted or sun dried tomatoes
4 oz cream cheese
1 tablespoon fresh dill
2 scallions
1 1/2 teaspoon lemon juice
Directions
Cook the asparagus until just tender by placing it in a steamer basket over boiling water.
Cover and cook 3-4 minutes. Remove and let cool.
In a large sauté pan, heat 1 tablespoon olive oil and season the chicken cutlets with garlic powder, onion powder, salt and pepper.
Cook 2-3 minutes on each side or until chicken is cooked all the way through; remove from heat and let rest until cool enough to cut into 1/4-inch strips.
To make the spread, place cream cheese, dill, scallions and lemon juice in the base of a food processor.
Pulse until combined and smooth.
To make wraps, spread a 1/4 of the cream cheese mixture onto each wrap. Top with lettuce if desired.
Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.
Place in broiler until cheese is melted - this happens FAST, so watch them and check every two minutes.
Roll up and dig in.
Smart Bagel™ & Egg Salad
A hearty choice for a healthy lunch.
Ingredients
2 hard-cooked eggs, chopped
2 tablespoons low-fat mayonnaise
1 celery stalk, diced
Salt and pepper to taste
1 Toufayan Smart Bagel, lightly toasted
Directions
In medium bowl combine chopped eggs, mayonnaise and celery; add salt and pepper to taste.
On lightly toasted bagel half, place lettuce; top with egg salad and bagel top.
Smoky Chicken Pizza
A quick and easy meal the whole family will love.
Ingredients
1 Toufayan Flat Bread
2 tablespoons barbecue sauce
1 cup chopped cooked turkey or chicken
½ cup thinly sliced red onion
½ cup shredded Cheddar cheese
1 tablespoon chopped cilantro
Directions
Preheat oven to 425 F.
Place Toufayan Flatbread on large baking sheet.
Spread with barbecue sauce; top with turkey, red onion and Cheddar cheese.
Bake 8 to 10 minutes until edges are golden and cheese is melted.
Sprinkle with cilantro.
Napa Chicken Pita Salad
A deliciously simple treat for two!
Ingredients
1 cup diced cooked chicken
1 cup red or green grapes, each cut in half
1/3 cup diced celery
2 tablespoons mayonnaise
1 scallion, thinly sliced
2 tablespoons chopped almonds, toasted
2 Toufayan Wheat Pita Breads, each cut crosswise in half Lettuce leaves
Directions
In large bowl combine chicken, grapes, celery, mayonnaise, scallion and almonds; toss to mix well.
Into each pita half, place a lettuce leaf; spoon some chicken salad in each half.
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.
Mayan Pork Wrap
Perfect for lunch or dinner! Combine these ingredients with a variety of Toufayan wraps.
Ingredients
4 ounces cooked pork tenderloin, cut into thin strips
½ cup cooked white rice
½ cup cooked red or black beans
½ cup canned corn
½ cup shredded cheddar cheese
¼ cup salsa
2 Toufayan wraps
Directions
In large bowl combine pork, rice, beans, corn, cheddar cheese and salsa.
Cover the Toufayan wraps in damp paper towels and heat in the microwave 45 seconds.
Reheat them individually in a dry pan until warm and lightly toasted.
Place Toufayan wraps on work surface; top with pork mixture.
Fold sides in to enclose filling; roll other sides to enclose filling.
Cucumber Salmon Wrap
Homemade tzatziki sauce is an excellent pair for this tasty wrap.
Ingredients
4 piece salmon fillet, skin removed
1 Toufayan Wrap (Savory Spinach is our favorite for this recipe)
0.25 cup sliced cucumbers
0.25 cup sliced red onion
0.50 cup tzatziki sauce
salt and pepper to taste
Tzatziki Sauce
0.50 cup plain Greek yogurt
0.25 cup finely chopped cucumber
1 tbsp olive oil
1 tbsp fresh dill, chopped
salt and pepper to taste
Directions
TZATZIKI SAUCE
In small bowl combine the ingredients and stir until well mixed.
Cover and refrigerate for about 1 hour or until thoroughly chilled and flavors are blended.
Return to room temperature before serving.
CUCUMBER SALMON WRAP
Preheat broiler.
Place salmon on broiling pan.
Sprinkle with salt and pepper to taste.
Broil salmon about 5 minutes or until fish flakes easily when tested with a fork.
Spread Toufayan wrap with tzatziki sauce; top with salmon chunks, cucumber and red onion slices.
Roll wrap.
Mediterranean Chopped Pita Salad
Enjoy this Mediterranean style dish, inspired by the warm Summer weather. Recipe courtesy of themexitalian.com
Ingredients
1 medium eggplant, cut into 1/2 inch strips
2 whole wheat Toufayan Bakeries pitas, cut in half then into 1/2 inch strips
1 hothouse English cucumber
1/2 medium red onion, cut into thin slices
1/4 cup sun dried tomatoes
1 15 oz can chickpeas (garbanzo beans), drained and rinsed
1 medium head romaine lettuce, chopped into 1/4 inch strips (approx. 3c)
2-4 hard boiled eggs, quartered or sliced
1/4 cup chopped parsley
2 tbsp extra virgin olive oil, divided
1 tbsp Za'atar
Salt and pepper
Salad Dressing
1/4 fresh lemon juice (1-2 lemons)
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1 tsp Za'atar
1/2 tsp salt
Directions
Cut the eggplant into 1/2 inch strips and spread it out in a large colander. Sprinkle with salt and allow to sit for about 30 minutes.
Use paper towels to soak up the moisture that has been removed from the eggplant then spread the pieces out on a large parchment-lined baking.
Bake at 375 for 15-18 minutes until soft and lightly browned, flipping the pieces over after 10 minutes. Remove and allow to cool completely.
In a medium bowl add the pita strips, 1 tbsp olive oil, 1 tsp salt, and the Za'atar. Toss until the pita is well coated.
Spread on a parchment-lined baking sheet and bake at 375 for about 7 minutes, until just crispy. Remove and allow to cool.
Prepare the salad dressing by mixing all ingredients. Set aside.
To serve the salad spread the chopped lettuce on a large serving platter. Drizzle the lettuce with about 1 tbsp of the salad dressing. In a large bowl mix the cucumber, onion, sun dried tomatoes, parsley, and chickpeas, with the remaining salad dressing.
Spoon the vegetable and dressing mixture atop the lettuce. Top the salad with the strips of eggplant, then the pita strips, then the hard boiled eggs. Garnish with extra parsley if desired.
Grilled Chicken Caesar Pita Salad
Light and delicious. Enjoy this salad with your favorite Toufayan Pita, a healthier alternative to the traditional crouton. Recipe courtesy of teaspoonofspice.com
Ingredients
For the dressing
1 pasteurized egg
Juice from one small lemon
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp olive oil
1 tbsp canola oil
2 tbsp grated Parmesan cheese
For the salad
1 garlic clove
4 pieces of Toufayan Pita Bread (I used whole wheat and multigrain)
2 tsp olive oil
2 heads of Romaine lettuce, cut in half lengthwise
Salt & pepper to taste
1 lb chicken breasts
1 large avocado, pitted and sliced
Directions
For the dressing
add pasteurized egg, lemon juice, mustard, Worcestershire sauce in a food processor or blender.
Blend well and while blender continues to run, slowly pour in 2 tablespoons olive oil and 1 tablespoon canola oil until dressing is well combined. Set aside.
For the salad
Heat your grill to medium-high (or place grill pan over medium-high heat.) Cut garlic clove in half and rub cut ends over each piece of pita bread.
Brush pita bread with olive oil and place oil side down on grill.
Brush other sides with oil. Grill each pita for 1 - 2 minutes (until pita is slightly charred but not burnt) and flip over and grill for another minute or so.
Remove from grill and cool slightly. Cut into strips.
Place Romaine halves on grill, cut-side down and grill about 2 minutes or until slightly charred.
Remove from grill and put aside.
Place chicken breasts in plastic bag and pound with mallet or heavy spoon until each piece is of even thickness.
Place each breast on the grill and brush with Caesar dressing (Warning: do not put brush back in dressing after touching raw chicken!)
Grill for about 5 -6 minutes per side or until meat thermometer reads 165 degrees Fahrenheit.
Remove chicken from grill and cool slightly. Cut into strips.
When ready to serve, divide pita strips, lettuce, chicken and avocado among four dinner plates or large bowls.
Drizzle with remaining dressing and sprinkle with extra Parmesan cheese, if desired.
Kale Salad with Roasted Beets and Pita Croutons
The pita croutons really add a nice flavorful crunch to this light and refreshing kale salad. It's hard not to savor every bite! Recipe courtesy of keyingredients.me
Ingredients
For the Croutons
2 pieces Toufayan Bakery Whole Wheat Pita Bread, cut into 1/2 inch squares
1 tbsp olive oil
salt
White Balsamic Dressing:
1/4 cup white Balsamic Vinegar
1 tbsp Dijon mustard
1/2 cup olive oil
1 tsp honey
1/2 tsp salt
1/4 tsp pepper
For the Salad
Kale, Stems removed and chopped
Roasted Beets, chopped
Crumbled Goat Cheese
Pita Croutons
Pistachios
Grape Tomatoes, Halved
Directions
For the Dressing
Add the ingredients to a medium sized bowl and whisk by hand or use an immersion blender. Set aside
Preheat oven to 400 degrees F.
Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool.
Once cool enough to handle, peel using a paper towel, then dice.
To make the pita croutons
Preheat oven to 375 degrees.
In a medium-sized bowl toss the pita chips with olive oil and sprinkle with salt.
Transfer to a baking sheet and bake 10-12 minutes or until golden brown.
Remove from the oven and cool completely. The croutons can be made in advance and stored in an air tight container up to 3 days.
Build your salad(s) by laying down the kale leaves.
Top with desired amount of roasted beets, goat cheese, pistachios, tomatoes and the pita croutons. Drizzle the white balsamic vinaigrette over top.
Serve immediately.
