Archives Recipes
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!
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.
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!
Blackberry Ricotta Pita
Simple yet full of flavor. Enjoy this breakfast delight with your choice of Toufayan Pita.
Recipe submitted by: thedomesticdietitian.com
Ingredients
1 Toufayan pita
2 tbsp ricotta cheese
Handful fresh blackberries
1 tsp fresh mint, chopped
1 tsp lemon zest
Directions
Lightly grill the pita by holding over an open flame on the stove or grilling on stove.
Allow to cool slightly
Spread on ricotta cheese
Top with blackberries, mint and lemon zest
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!
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!
Pita Bread Pudding with Pumpkin and Toasted Walnuts
Sugar, spice, and everything nice! This savory bread pudding makes for a delicious dessert! Recipe courtesy of judymatusky.com
Ingredients
8 large eggs
12 oz can evaporated low-fat or fat-free milk
2 cups unsweetened vanilla almond milk
1/2 cup brown sugar
1 tbsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 cup canned pumpkin puree
1/2 cup chopped dates or raisins
8 cups chopped whole wheat or multi grain Toufayan pita bread (about 8 pita bread)
1/2 cup chopped walnuts (toasted)
Directions
Preheat oven to 350 degrees.
Spray an 11 x 14 baking dish with cooking spray.
In a large bowl, whisk eggs.
Whisk in milk, brown sugar, vanilla, spices, and salt until combined.
Stir in pumpkin and dates.
Add pita bread, stir and let stand for 30 minutes.
Stir bread mixture occasionally to help bread absorb the liquid.
Transfer the pudding mixture to prepared dish.
Spray a piece of foil with cooking spray to prevent foil from sticking.
Cover dish with foil and bake for 30 minutes.
Uncover and sprinkle with walnuts and bake, uncovered, for another 25 minutes or until pudding has puffed and is firm to the touch.
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.
Easy Take with You Healthy Breakfast Pita
The simplest way to enjoy a Hearth Baked Pita on the go. Recipe courtesy of parentingdiabetes.com
Ingredients
1 Whole Wheat Pita
2 eggs
1 tbsp shredded cheese
1/8 cup spinach leaves
1/8 cup tomatoes, chopped
Directions
Scramble eggs.
Cut pita in half, carefully open and stuff with all of your ingredients.
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.
Mediterranean Strata
A Mediterranean dish, perfect for any meal of the day. Recipe courtesy of laurengibsonrd.com
Ingredients
1 Package of 6 Toufayan Hearth Baked Pitas cut into 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.
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.
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.
Breakfast Lasagna
Start your day off right with this delicious blend of your favorite breakfast treats! Courtesy of basilmomma.com
Ingredients
4 Toufayan Bakeries multi-grain wraps
6 large eggs, scrambled
2 cups of each of the following:
Shredded cheddar cheese
Thawed hash brown potatoes
Cooked breakfast sausage
1 C cooked bacon, chopped
Sour cream, tomatoes or salsa as garnish
Directions
Preheat oven to 350 degrees.
Spray a spring form pan with non-stick spray. Alternately- you could use a 9" round cake pan.
Place a base layer wrap, it's okay if it is too big.
Add the sausage and bacon, dust with cheese, add a wrap.
Add the potatoes, dust with cheese, add a wrap.
Add the eggs, dust with cheese, add a wrap.
Dust with remaining cheese.
Bake for 40 minutes or until cheese and fillings are bubbly.
Allow to cool 15 minutes.
Remove spring form sides.
Slide onto a cutting board.
Slice into wedges.
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 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!
Turkey Sausage Breakfast Bagel
Toufayan Bakeries Smart Bagels are a perfect match for this savory breakfast sandwich, and a healthier lifestyle! Courtesy of azestybite.com.
Ingredients
1 cup water
2 teaspoons minced garlic
1.2 pounds ground turkey
2 teaspoons mustard seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large eggs
6 Smart Bagels by Toufayan
3 tablespoons whipped cream cheese
3 avocados
6 colby jack slices
Directions
Bring water to boil in a small pot. Add garlic and let it cook for 6 minutes. Strain the garlic from the water and reserve 2 tablespoons.
In a bowl combine turkey, mustard seeds, garlic water, salt and black pepper. Heat up a skillet over medium heat and create 6 patties. Cook for 3-4 minutes on each side.
While patties are cooking heat up another skillet and cook the eggs individually.
Spread cream cheese onto the bottoms of each smart bagel. Smash the avocados into a bowl and then spread on top of the cream cheese. Top with cheese, turkey sausage and egg. Sprinkle with salt and pepper.
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.
Sausage Egg & Cheese Bagel
Toast up some Smart Bagels and treat yourself to a scrumptious breakfast fit for a healthy lifestyle! Recipe courtesy of azestybite.com.
Ingredients
1 cup water
2 teaspoons minced garlic
1.2 pounds ground pork
2 teaspoons mustard seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large eggs
6 Smart Bagels by Toufayan
3 tablespoons whipped cream cheese
3 avocados
6 colby jack slices
Directions
Bring water to boil in a small pot. Add garlic and let it cook for 6 minutes. Strain the garlic from the water and reserve 2 tablespoons.
In a bowl combine pork, mustard seeds, garlic water, salt and black pepper. Heat up a skillet over medium heat and create 6 patties. Cook for 5 minutes on each side or until cooked through.
While patties are cooking heat up another skillet and cook the eggs individually.
Spread cream cheese onto the bottoms of each smart bagel. Smash the avocados into a bowl and then spread on top of the cream cheese. Top with cheese, sausage and egg. Sprinkle with salt and pepper.
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.
Gluten Free Crockpot Enchiladas
A very special dinner, completely gluten-free!
Ingredients
2 pounds ground beef
2 cans black beans, drained and rinsed
1 16-oz container of tomato salsa
1/2 cup water
1 teaspoon cumin
2 teaspoons chipolte chili powder
4 cups shredded cheese (I used a mix of jack, cotija and cheddar)
1 package Toufayan Savory Tomato wraps, cut in halves
salt/pepper to taste
shredded lettuce (optional)
cherry tomatoes (optional)
Directions
In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder
Mix well and bring to a boil; reduce to simmer and cook for 10-minutes
In a crockpot, layer enchilada mixture, tortilla halves, and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total
Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot
Serve on a bed of shredded lettuce and cherry tomatoes if desired
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.
Eggs Benedetto
A well balanced and palatable breakfast to start up the day.
Ingredients
1 Toufayan Smart Bagel, halved and toasted
1 ounce sliced prosciutto
2 eggs, poached or sunny-side up
prepared Hollandaise Sauce, warm
Directions
Place prosciutto slices on Toufayan Smart Bagel.
Top each half with eggs; drizzle with Hollandaise sauce.
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.
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.