Tex Mex Pitas with Chicken or Vegetarian Filling
 
Prep time
Cook time
Total time
 
This entree can be made vegan or omnivorous depending upon the filling you choose.
Author:
Serves: 8 servings
Ingredients
Vegetarian Filling
  • 1 11-ounce can Mexicorn, drained
  • 2 medium zucchini, diced (1/2 pound)
  • 1 to 2 tablespoons canned diced green chilies (or jalapenos, if preferred)
  • 1 cup coarsely chopped California pistachios
  • Cumin Vinaigrette (recipe below)
  • Iceberg lettuce leaves
  • 1 large tomato, thinly sliced
  • 1 cup canned black beans or red kidney beans
Chicken Filling
  • 2 cups shredded cooked or canned chicken
  • ½ cup coarsely chopped California pistachios
  • Lime Vinaigrette (recipe below)
  • 1 cup julienned jicama or seeded cucumber
  • 1 avocado, peeled, seeded and sliced
  • ½ cup bottled roasted red pepper or pimiento, cut into strips
Instructions
  1. Warm pita rounds in a 350ºF oven for about 3 minutes, while you prepare one of the following fillings.
Vegetarian Filling
  1. Toss the Mexicorn, zucchini, chilies and ¾ cup of the pistachios together with half the Cumin Vinaigrette.
  2. Half each pita and fill each half with lettuce, tomato slices and ⅓ cup of the corn mixture. Add a spoonful of beans to each.
  3. Drizzle the remaining dressing over the filling and sprinkle with the remaining pistachios.
Chicken Filling
  1. Toss the chicken with half of the pistachios and enough Lime Vinaigrette to moisten.
  2. Half each pita and fill each half with the chicken mixture. Add the jicama, avocado and red pepper.
  3. Drizzle the remaining dressing over the filling and sprinkle with the remaining pistachios.
Notes
Cumin Vinaigrette: In a bowl, whisk together ¼ cup grapessed or rice bran oil, ¼ cup apple cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seeds.

Lime Vinaigrette: In a bowl, whisk together 1 cup dairy-free Italian salad dressing, 1 tablespoon grated lime peel, and 2 tablespoons lime juice.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=162385