Rotisserie Chicken Pitas with Sun-Dried Tomato Spread
(with lettuce and sliced avocado)
Raw Veggies with Greek Yogurt Dip
We also had a bowl of cut up very ripe and fresh mango but for some reason I didn't snap that picture! I assure you it was pretty and so good!
My friend Ka-Lee told me I needed to share this tip when I started my blog so here you go Ka-Lee! So do you hate it when your pita bread is stiff and breaks? It is supposed to be soft and chewable for pitty's sake! So whenever I make something with pita or even when I am just dipping pita in hummus I steam it. I pat a little water on each side of the pita with my hand and cover it with a paper towel and microwave it for 20 seconds. It will stay soft for a very long time. I sometimes will steam it over a boiling pot of water with my cookie cooling rack resting on top of the pot. Remember to do each side if you do it that way. Also this works great for tortillas.
Now onto the rest of that recipe right! This actually came from Runner's World Magazine and has become one of our favorite meals. If you have the sauce made up ahead of time you can make and eat the pita pocket in less than 5 minutes so it is a great quick meal. I love that sauce so much, today I was thinking that I really should share some with my friends tomorrow and make them one of these for lunch, but I decided I don't love them that much! Just kidding of course but I really am not going to share because I want to eat the leftovers. So you all have to make your own! I hope this will become one of your favorite portions of goodness as well! Now off to pack a kindergarten lunch and iron some kindergarten clothes and read some kindergarten books! Tomorrow is a big day!
CHICKEN PITAS WITH SUN-DRIED TOMATO SPREAD
(Runner’s Magazine Aug. 2011 issue)
10 sun-dried tomatoes
1/3 cup roasted red pepper
¼ cup olive oil
2 garlic cloves
¼ cup walnuts
¼ cup fresh mint
2 Tbsp. fresh oregano
Pinch of cayenne
Salt to taste
Whole wheat pitas
Arugula or lettuce of choice
Roasted red pepper
Soak sun-dried tomatoes in water for approximately 30 minutes. Reserve ¼ cup of the soaking liquid and blend in a food processor with remaining sauce ingredients. Slice pitas in half and spread with tomato spread. Then add chicken, avocado slices, lettuce, and more roasted red pepper.
Optional: add a little feta cheese if desired.