Archives Recipes
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.
Mini Cheddar Apple Bites
Modern, simple, delicious and quick, try these little bites at your next gathering or party.
Ingredients
1 red apple, cored and cut into ½-inch pieces
1 green apple, cored and cut into ½-inch pieces
1 tablespoon orange juice
2 tablespoons apricot preserves, melted
4 ounces cheddar cheese, cut into ½-inch pieces
6 Toufayan Pitettes®
Directions
Preheat oven to 400 F.
Split each Toufayan Pitette® crosswise in half; place on baking sheet.
Bake 5 minutes or until lightly toasted.
In medium bowl combine apples and orange juice: toss to mix well.
Brush toasted Pitettes® with some apricot preserves.
Spoon apples and Cheddar cheese pieces into Pitettes® halves.
Savory Breakfast Burrito
A hearty and healthy breakfast classic, courtesy of mountainmamacooks.com
Ingredients
2 pints cherry tomatoes
2 tablespoon s garlic infused olive oil
3 eggs
3 egg whites
1 tablespoon coconut oil
salt and pepper to taste
2 Toufayan Hearty Wheat Wraps
sliced avocado
cilantro for garnish
Directions
Roasted Tomatoes
Preheat oven to 300°F.
Place tomatoes in a glass baking pan.
Toss with garlic infused oil and sprinkle with salt.
Roast in a preheated oven for 2 - 2 1/2 hours until soft and caramelized.
Breakfast Burritos
Heat coconut oil in non-stick sauté pan over medium-low heat.
Combine eggs and egg whites in a bowl with a splash of water.
Use a fork or whisk to whip the eggs until light and fluffy.
Pour the eggs into pan and cook, over low heat until fluffy and cooked to your liking.
Season with salt and pepper.
Divide the eggs between two tortillas and top with sliced avocado and a smattering of roasted tomatoes.
Garnish with cilantro if you like, roll up and enjoy!
Huevos Rancheros
Wake up with this savory meal and enjoy!
Ingredients
1 teaspoon vegetable oil
1 Toufayan Plain Wrap
1 tablespoon butter
2 large eggs
½ cup refried beans
¼ cup salsa
½ ripe avocado, pitted and cut into large chunks
Directions
In large skillet over medium-high heat, in hot oil, cook Toufayan Wrap until it is golden on both sides, turning once.
Remove to plate.
In same skillet over medium-high heat, melt butter.
Add eggs; cook until whites are set and yolks are runny, about 3 minutes.
To assemble: Spread one side of wrap with refried beans.
Top with eggs; drizzle with salsa.
Garnish with avocado chunks.
Breakfast Hash Pita
A delectable classic that is oh so inviting!
Ingredients
2 medium Yukon gold or all-purpose potatoes, diced
1 tablespoon olive oil
1 small onion, chopped
½ small red bell pepper, seeded and chopped
1/ small green pepper, seeded and chopped
½ cup diced ham
2 eggs, beaten
Salt and pepper to taste
1 Toufayan Pita
Directions
Place potatoes in saucepan and cover with water; heat to boiling.
Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes.
Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly.
Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture.
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.