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Roasted Veggie & Chicken Pitas

LizaLeigh
Hearty and filling! This is a great spring and summer lunch.
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Prep Time 1 hr 20 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 35 mins
Course Lunch, Main Course
Cuisine American, Greek
Servings 6 Pitas

Ingredients
  

Homemade Pitas

  • 2 1/2 cups Flour
  • 1 1/2 tsp Dry Active Yeast
  • 1 tsp Salt
  • 1 Tbsp Honey
  • 1 Tbsp Olive Oil
  • 1 cup Water

Marinated Feta

  • 2 cups Cubed Feta
  • 1 cup Sunflower Oil Or any other neutral oil
  • 1 Bay Leaf
  • 2 tsp Fennel Seeds
  • 1 tsp Slightly Cracked Peppercorns
  • 2 tsp Dry Basil
  • 1/2 tsp Garlic Powder
  • 1 tsp Chili Flakes
  • 1 tsp Lemon Zest

Roasted Vegetables

  • 2 small Zucchinis
  • 2 Bell Peppers
  • 1 Tbsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Olive Oil

Assembly

  • 1/4 cup Hummus
  • 1/4 cup Pesto
  • 3 cups Shredded Chicken
  • Salad Greens

Instructions
 

Marinated Feta

  • Combine all the marinade ingredients in a container with a tight sealing lid. Stir of shake to combine fully.
  • Add the cubed feta to the marinade and let it marinate for at least 1 hour. The feta can sit in the marinade in the fridge for up to a month.

Homemade Pitas

  • Combine the water, oil, honey and yeast in a bowl for 10 minutes to let the yeast bloom.
  • Combine the flour and salt in a large bowl.
  • Once the yeast is activated, add the wet ingredients to the flour. Stir into a shaggy dough.
  • Knead the shaggy dough until the dough becomes smooth and elastic. About 10 minutes by hand or about 6 minutes in a mixer.
  • Set the dough into an oiled bowl, cover and let rise for 45 minutes to an hour, until doubled in size.
  • Divide the risen dough into 12 pieces and ball them up. Cover the balls with a damp cloth and let rest for 10 minutes.
  • Heat a dry cast iron skillet to medium high (or a pizza stone in the oven at 425F)
  • One by one roll out a piece of dough to about 7" across. Place the first rolled out dough into the hot skillet, and cook for 2-3 minutes. The dough will begin to bubble and puff up. Flip the dough and cook until the dough has fully puffed up. Set aside to cool on a tray.
  • Repeat with the rest of the dough balls. If you use a pizza stone in the oven you don't need to flip the dough. Just bake for 5-6 minutes.

Roasted Vegetables

  • Heat the oven to 400F.
  • Slice the zucchini and peppers into chunky slices. Spread evenly on a baking sheet. Drizzle with oil, and sprinkle with oregano, salt and pepper. Toss to coat.
  • Roast for about 15 minutes until the edges begin to colour, stirring partway through.

Assembly

  • Cut each pita in half and open the halves up.
  • Spread one side with hummus and the other with pesto.
  • Layer in 1/6 of the roasted vegetables and 1/6 of the shredded chicken. Top the layers with salad greens.
  • Repeat with as many pitas as you'll be eating right away. If you're meal prepping this, then don't assemble until you're about to eat.
Keyword Homemade Pitas, Marinated Feta, Roasted Vegetables