Step-by-Step Guide to Prepare Speedy Greek pitta pockets with lemon Quorn

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, greek pitta pockets with lemon quorn. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com. Place chicken cutlets in a shallow baking dish. Serve in pita pockets or on their own as part of a meze platter. Fill the pita breads with the falafel and lemon-yogurt sauce.

Greek pitta pockets with lemon Quorn is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Greek pitta pockets with lemon Quorn is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek pitta pockets with lemon quorn using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Greek pitta pockets with lemon Quorn:

1. Make ready 2 pitta breads (homemade or warmed)
2. Take A few spoonfuls of Greek salad (see recipe)
3. Take A few Quorn chunks
4. Get 1 tablespoon dried Greek oregano
5. Make ready 1 lemon
6. Prepare Fresh garden herbs
7. Make ready 2 cloves garlic
8. Prepare 1 splash olive oil
9. Take Salt and pepper
10. Get 1 tablespoon black olive tapenade (see recipe)

This recipe takes me right back to my holidays in Greece- we'd eat Greek salad. Great Greek-style chicken pitas, seasoned with oregano and lemon pepper, served with homemade yogurt sauce. Instead of yogurt sauce, you can substitute Tzatziki sauce. Fill each pita with a good amount of chicken and veggies.

Steps to make Greek pitta pockets with lemon Quorn:

1. Juice half of the lemon (save the rest for wedges) and combine with the crushed garlic cloves, dried oregano and olive oil and salt and pepper. Marinate the Quorn chunks.
2. Grill the chunks on a high heat until browned
3. Spread the warmed pitta with a little black olive tapenade and stuff with the Greek salad and Quorn chunks.

Instead of yogurt sauce, you can substitute Tzatziki sauce. Fill each pita with a good amount of chicken and veggies. Top with fresh tzatziki and serve. Greek Chicken Pita Pockets Slow CookerMel's Kitchen Cafe. Greek Chicken Pita Pockets - Crock Pot!

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