You’ll usually see pita bread used as a vehicle for holding falafel, shawarma, or generous slathers of hummus. It’s only natural, since the bread has its origins in the Middle East.
And while we’re all for tradition, it’s 2018, and pita should no longer be pigeonholed into one type of cuisine. There are so many more delicious fillings just waiting to be tucked into these carby containers. From Thai-inspired chicken salad to vegan barbecue tofu, there’s a pita pocket sandwich for everyone here.
Roasted cauliflower and potatoes are good enough on their own. Roasted cauliflower and potatoes that are spiced with cumin and coriander, tucked in a pita, and topped with tahini are so much better. You’ve just found your new favorite vegetarian meal.
From the oil-packed tuna and the Kalamata olives to the Israeli salad and minty yogurt sauce, everything about these quick sandwiches comes with full-on Mediterranean flavor. The use of mini pitas makes it possible to eat just one for a snack or a few as a meal.
From the broccoli to the garbanzo beans, there’s no shortage of fiber in these pita pockets. But the nutrition benefits are just the bonus; between the zesty lemon dressing and the mashed avocado spread, all the fresh but decadent flavor here will have you sold on pure taste.
Between the meaty tempeh, the hearty sweet potato, and the spicy cashew sauce, there’s so much texture, flavor, and substance in these pita pockets that you’d never notice the lack of animal protein. Serve these up to anyone who doesn’t believe in meatless Mondays.
Salmon packed in pouches is a super-convenient way to get in your omega-3 fatty acids without a hefty price tag. Stir in some Greek yogurt, feta, and chopped veggies; pile it all into pita halves; and call it your next five-minute lunch.
Harissa powder adds a just-spicy-enough touch to the fiber-rich mix of chickpeas and sweet potatoes inside this pita. To stick with the theme, it’s all topped with a harissa-spiked cashew sauce, which also makes the recipe entirely dairy-free.
While there’s a good amount of oil in this recipe, it’s the heart-healthy olive kind that helps you absorb the nutrients from the veggies that cook in it—in this case, Japanese eggplant and wilted (but still crunchy) cabbage. Drizzle on a garlicky tahini sauce just because.
Want to pump up your pita with plant-based protein? Stir chickpeas and edamame into Greek yogurt and you have a seriously power-packed filling. A few teaspoons of Sriracha make sure there’s a spicy complexity to it all too.
Greek yogurt instead of mayo not only makes this chicken salad a bit lighter than the usual, it also sets the Mediterranean tone of the recipe. Round it out with other regional-inspired ingredients like parsley, olives, and feta.
These Middle Eastern beef meatballs get their authentic flavor from lemony sumac, earthy turmeric, and lots of parsley. Tuck them into pita halves and make them all the more irresistible with the addition of a rich but healthy tahini sauce.
We never met a fried falafel we didn’t like, but these baked ones are just as tasty—and they provide a healthier option you can feel good about eating on the regular. You’ll get all the flavor of the fresh herbs and the ground spices without the grease.
That yellower-than-usual color from the curry powder is the first indication that this isn’t your regular shrimp salad. A closer look, and you’ll see that there are also chopped apples, dried cranberries, and coconut in the mix to make it extra special.
Find an anchovy-free Worcestershire sauce, and these pita sandwiches will be totally vegan. There’s no added sugar in the barbecue tofu filling—just tangy, tomato-y goodness and a ton of plant-based protein.
Don’t fear the full-fat dairy—it doesn’t have as bad an effect on heart health as we think, a little goes a long way, and the taste can’t be beat! Here, whole milk ricotta and blue cheese are the perfect rich accompaniments to the lighter strawberry, spinach, and mushroom filling.
Scrambled tofu is a popular way to get vegan protein, but stuffing it into whole-wheat pita helps round out the dish with some healthy carbs. Whether you’re eating it for breakfast or dinner, it’s wholesome, balanced, and pretty darn delicious.
Feel healthier with every bite into these easy quinoa and veggie sandwiches. An avocado mash on top serves as a simple version of guacamole, and while there’s a recipe for making pita from scratch, the store-bought kind totally works here too.
In this Middle Eastern-inspired take on burgers, ground beef is mixed with parsley, cumin, and cinnamon. Meanwhile, a yogurt garlic sauce replaces the regular mayo, and you’ve got pita rounds instead of hamburger buns. Not to pick sides, but this one definitely comes out ahead of the golden arches.
For a convenient way to satisfy a pizza craving, this speedy, no-cook recipe has you covered. Pre-made pesto and pita bread with pre-cut pockets score major points for convenience, mozzarella and pepperoni add hearty substance, and fresh tomato and basil brighten everything up.
Portobellos aren’t the only mushrooms that work great as a meat substitute. Chanterelles have the hearty texture for it too; plus, with their nutty flavor, they add so much taste that you hardly need any more ingredients to turn them into a great filling for pita.
A mix of frozen and fresh veggies, some shredded provolone, and a bit of dried thyme—that’s all you need for a healthy meal that packs in protein, fiber, and complex carbs. Think of this as an easy but elevated cross between a grilled cheese and a quesadilla—what’s not to love, right?
Instead of the usual chicken salad recipe, toss the shredded meat in a delicious sweet, savory, and creamy peanut sauce. Unlike store-bought sauces, this one comes with barely any added sugar. Stuffed in a pita with fresh veggies and chopped peanuts, it’s both refreshing and satisfying.