Tuesday, October 15, 2013

Chicken Curry Pitas

Use your favorite vegan chicken strips for this recipe - whether Beyond Meat or Gardein, though I chose the latter. For the chutney, choose medium or hot, depending on how much heat you can tolerate. I like Geeta's medium mango chutney, certified vegan by the U.K. Vegan Society.

  • 3 cups chopped and cooked vegan chicken*
  • 1/3 cup chopped celery
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons raisins
  • 1 tablespoon chopped green onions
  • 2 tablespoons mango chutney
  • 1 teaspoon curry powder
  • 2 teaspoons fresh-squeezed lemon juice
  • 4 (6-inch) pitas
  • 8 red leaf lettuce leaves
1. In a bowl, combine the chicken, celery, mayo, raisins, green onions, chutney, curry powder, and lemon juice.

2. Cut each pita in half, and line each half with a lettuce leaf.

3. Spoon about 1/2 cup chicken mixture into each pita half.

I recommend serving with a couscous salad: toss whole wheat couscous with crumbled vegan feta cheese, chopped tomatoes, and chopped cucumber.

Or, the pitas are also nice with a refreshing salad of mixed fresh fruit:

For dessert tonight, I intended to pick up a package of Fig Newman's, assuming they were vegan. A quick ingredient scan revealed - alas! - no. Luckily, on the next shelf over were Barbara's fig cookies, 100% vegan and satisfying my craving, a nice little discovery.

*Cook the chicken according to package directions ahead of time, then chop into bite-sized pieces and proceed with the recipe.

Nutrition Info:
4 servings (2 pita halves), Calories 363

Tasting Notes:
A great combination of spicy curry and sweet chutney coated the chicken. I would just amp up all the flavors here a bit more next time - more raisins and celery, and more curry powder especially. I'd like to try warming up the pita next time too, as I think that would make these even better. These pitas would definitely make a great picnic sandwich.


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