Pita - recipes for pita sandwiches which include yoghurt

Shrimp/Lobster Pita Pockets

Ingredients

1/2 pound cooked shrimp or lobster (or a combination of both)

1 stalk celery, chopped

1 green onion, chopped

1/4 cup plain yoghurt

Pepper

Pita bread

Lettuce, shredded

1 tomato, diced

1/2 cup grated cheese

Combine the shrimp and/or lobster, celery and green onion. Fold in yoghurt, then season with pepper. Line the pita bread with lettuce. Add the shrimp and/or lobster filling. Top with the tomato and cheese.

Pesto Tuna Wraps

Ingredients

Serves 2.

1 teaspoon prepared pesto sauce

1/4 cup plain yoghurt

6 ounces Solid Yellowfin Tuna in Olive Oil, drained

1 tablespoon pine nuts, toasted

2 teaspoons Parmesan cheese, grated

2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry basil)

Spinach-flavoured flour tortillas (6-inch), as needed

 

Recipe

 

• Mix pesto with yoghurt.
• Add drained tuna.
• Toss with Parmesan cheese, basil and toasted pine nuts.
• Serve wrapped in 6-inch spinach-flavoured tortillas.

Cucumber Chicken Pitas

Source: Better Homes and Gardens Online

 

Ingredients

1/2 cup plain yoghurt

1/4 cup finely chopped cucumber

1/2 teaspoon dried dill weed

1/4 teaspoon dried mint, crushed

4 large pita bread rounds

4 lettuce leaves

6 ounces thinly sliced fully cooked chicken breast

1 small tomato, thinly sliced

1/3 cup crumbled feta cheese

 

Recipe

 

• For dressing, in a small mixing bowl stir together yoghurt, cucumber, dillweed, and mint. Set aside.
• For each sandwich, place a pita bread round on a plate.
• Top with lettuce, chicken, tomato, and feta cheese.
• Spoon dressing on top.
• Roll up the pita bread. Secure with wooden picks.

Great Greek Pitas

Source: Better Homes and Gardens Online

 

Ingredients

1 1/4 pounds lean boneless pork

1/4 cup olive oil or cooking oil

1/4 cup lemon juice

2 tablespoons prepared mustard

2 cloves garlic, minced

1 1/2 teaspoons dried oregano, crushed

1 teaspoon dried thyme. crushed

1 (8 ounce) carton plain yoghurt

1 small cucumber, peeled and chopped (about 1 cup)

1 teaspoon dried dill weed

1/4 teaspoon salt

3 pita bread rounds, halved

Thinly sliced onion (optional)

Thinly sliced tomato (optional)

 

Recipe

 

• Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in a plastic bag set into a deep bowl.
• For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well.
• Pour over pork in bag. Seal bag.
• Marinate in the refrigerator 6 to 24 hours, turning bag occasionally.
• For sauce, in a small bowl combine yoghurt, cucumber, dill weed, and seasoned salt.
• Cover and chill 6 to 24 hours.
• At serving time, drain pork.
• Discard marinade.
• In a large frying pan, stir-fry pork, half at a time, over medium-high heat about 3 minutes or until pork is no longer pink.
• Using a slotted spoon, remove pork from frying pan; spoon into pita halves.
• Stir cucumber sauce; spoon on to the meat.

Fajita Pita

Ingredients

1/3 cup commercial oil-free Italian salad dressing

1/3 cup soy sauce

4 (4 ounce) skinned, boned chicken breast halves

Vegetable cooking spray

1 red bell pepper

1 yellow bell pepper

1 medium onion, sliced into rings

2 (7-inch) pita rounds, halved

1/4 cup plain low-fat yoghurt

 

Recipe

 

• Combine salad dressing and soy sauce in a 1-quart casserole; add chicken.
• Cover and chill at least 8 hours.
• Remove chicken from marinade, reserving marinade.
• Grill chicken, covered, over medium-hot coals 5 minutes on each side.
• Cut chicken into strips; keep warm.
• Coat non-stick frying pan with cooking spray. Place over medium-high heat until hot.
• Add peppers and onion; sauté 3 minutes.
• Add 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is absorbed.
• Fill pita halves with chicken strips and vegetables.
• Serve with yoghurt and picante sauce.

Gyros

Ingredients

1 pound ground beef or lamb

2 tablespoons water

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 cloves garlic, crushed

1 small onion, chopped

2 tablespoons vegetable oil

4 (6-inch diameter) pita breads

2 cups shredded lettuce

1/2 cup plain yoghurt

1 tablespoon snipped fresh mint leaves

    or 1 teaspoon dried mint leaves

1 teaspoon granulated sugar

1 small cucumber, seeded and chopped

1 medium tomato, chopped

 

Recipe

 

• Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.
• Shape into 4 thin patties.
• Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12 minutes.
• Split each pita bread halfway around edge with a sharp knife. Separate to form pocket.
• Place patty in each pocket; top with lettuce.
• Mix yoghurt, snipped mint and sugar; stir in cucumber.
• Spoon onto lettuce; top with tomato.