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

Here's another excellent dish for all you foodies out there! Feed your healthy side with Grilled Italian Chicken Pita. Recipe courtesy of sprinkleofvanillasugar.wordpress.com

SPONSORED: Grilled Italian Chicken Pita w/ the MOST AMAZING Vegan Ricotta (DF, Nut-Free)
 2 Toufoyan Garlic Pita Bread, halved (See more of their Varieties)
 Assorted Salad Leaves
 Roasted Red Bell Pepper (store brought or home-made)
 Fresh Basil
Italian Grilled Chicken
 2 chicken thighs, boneless and skinless (or breast)
 1 tsp dijon mustard
 2 tbsp lemon juice
 1/2 tsp Italian mixed herbs (rosemary, oregano, basil)
 black pepper
 1/4 – 1/2 tsp salt
 1/2 tsp honey
Tofu Ricotta Spread (this portion will be enough for 4 pita sandwiches)
 6 oz Firm Tofu
 1 1/2 tbsp lemon juice
 1 1/4 tbsp miso paste
 1/4 cup fresh basil
 1/4 tsp salt
 1 clove garlic, minced
Chicken
1

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

2

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

Tofu Ricotta
3

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

4

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

To Assemble
5

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

6

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

7

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

8

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

Ingredients

 2 Toufoyan Garlic Pita Bread, halved (See more of their Varieties)
 Assorted Salad Leaves
 Roasted Red Bell Pepper (store brought or home-made)
 Fresh Basil
Italian Grilled Chicken
 2 chicken thighs, boneless and skinless (or breast)
 1 tsp dijon mustard
 2 tbsp lemon juice
 1/2 tsp Italian mixed herbs (rosemary, oregano, basil)
 black pepper
 1/4 – 1/2 tsp salt
 1/2 tsp honey
Tofu Ricotta Spread (this portion will be enough for 4 pita sandwiches)
 6 oz Firm Tofu
 1 1/2 tbsp lemon juice
 1 1/4 tbsp miso paste
 1/4 cup fresh basil
 1/4 tsp salt
 1 clove garlic, minced

Directions

Chicken
1

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

2

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

Tofu Ricotta
3

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

4

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

To Assemble
5

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

6

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

7

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

8

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

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