Pecos Pitas with Pistachios

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A recent report on heart health of pistachios prompted us to seek out some great dairy-free pistachio recipes.  For the best results, we went straight to the source … the California Pistachio Commission! These pecos pitas can be made vegan or ominivorous depending upon the filling you choose.

Special Diet Notes: Pecos Pitas with Pistachios

Vegetarian: By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Chicken: By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free.

Pecos Pitas with Pistachios
 
Author:
Serves: 8
Ingredients
VEGETARIAN FILLING:
  • 1 can (11 oz.) Mexicorn, drained
  • 2 medium zucchini, diced (1/2 pound)
  • 1-2 tablespoons canned diced green chilies (or jalapenos, if preferred)
  • 1 cup coarsely chopped California pistachios
  • Cumin Vinaigrette (recipe follows)
  • Iceberg lettuce leaves
  • 1 large tomato, thinly sliced
  • 1 cup canned black beans or red kidney beans
  • 4 Pita pocket breads
CHICKEN FILLING:
  • 2 cups shredded cooked or canned chicken
  • ½ cup coarsely chopped California pistachios
  • Lime vinaigrette (recipe follows)
  • 4 pita bread rounds
  • 1 cup julienne pared jicama or pared, seeded cucumber
  • 1 avocado, peeled, seeded and sliced
  • ½ cup bottled roasted red pepper or pimiento, cut into strips
Instructions
VEGETARIAN PITAS:
  1. Toss corn, zucchini, chilies and ¾ cup pistachios together with half the Cumin Vinaigrette. Warm pita pockets in 350 degrees F. oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and ⅓ cup corn mixture. Add a spoonful of beans to each. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
Cumin Vinaigrette:
  1. Combine ¼ cup vegetable oil, ¼ cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. Stir vigorously to blend.
CHICKEN PITAS:
  1. Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten. Warm pita pockets in 350 degree F. oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
Lime Vinaigrette:
  1. Mix 1 cup lowfat or nonfat bottled Italian salad dressing with 1 tablespoon grated lime peel and 2 tablespoons lime juice. Shake to blend.
 

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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