Greek-Style Chickpea Pita Wraps

The day has finally arrived.  Yes, I am finally posting my recipe for vegan gyros!  These are just a taste explosion! Delicious lemon and coconut cream make these a wonderful duo that’s will make you keep wanting more all this wrapped in a soft and doughy pita wrap.

This is an easy to make recipe that will knock your socks off! Well if you don’t like lemon flavours you will probably be adjusting your socks while going meh.

GREEK- STYLE CHICKPEA PITA WRAPS – 6 pita wraps

Ingredients

• 2 tbsp olive oil
• 1 onion, peeled and chopped
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 3 tbsp coconut cream/ any non dairy cream
• 1 /4 cup fresh lemon juice
• 1 tsp curry powder
• 1/2 tsp cayenne
• salt and pepper to taste
• 1 tsp coconut sugar
• 1 can drained chickpeas
• 6 pita wraps
• lettuce
• diced tomatoes
• Diced cucumber
• black olives
• vegan mayonnaise

Directions

In a large skillet over medium to high heat, heat the oil.  Add the onion and garlic, Sauté for 2 – 3 minutes until fragrant.  Add in the chick peas and spices.  Stir well and star mashing things up while it cooks, you want it to be chunky.  Turn the heat down and add the coconut cream, sugar and lemon juice.  Combine well.  When the liquid is mostly absorbed, add the salt and pepper to taste.  Remove from heat.

Assemble

Warm a pita wrap,  lay a piece of lettuce flat on the wrap and place a good dollop of chickpeas on it, add some tomatoes, cucumber, olives and a drizzle of mayonnaise,  wrap and enjoy.  This wrap is also good cold.

Pita Flatbread

Oh bread, why do you have to be so delicious?  With so many people giving up gluten, I kind of feel bad posting this delicious recipe, but really this flat bread is so soft and delicious and smells like heaven send down some dough angels.

Why make pocketless pitas? Vegan chickpea gyros, that’s why! Well that’s a recipe for another time, the possibilities are endless with these delicious flatbread! flatbread pizza’s, Greek tacos or just dip it in peanutbutter.

PITA FLATBREAD – 6 servings

Ingredients

• 3 cups all purpose flour
• 1 package instant yeast
• 2 1/2 tsp sugar
• 2/3 cup warm water
• 1/2 cup soy milk
• 2 tbsp olive oil
• 1 tsp salt

Directions

In a large bowl whisk together the yeast, warm water and sugar.  Let sit for 5 minutes or until foamy.  Add in the milk, olive oil, salt and 1 cup of flour.   Mix until well combined.  Add the remaining flour until a dough has formed.   Remove dough from bowl and knead on a well floured surface for 5 minutes.  Transfer the dough back to the bowl and coat with oil.  Cover and let sit for 45 minutes.

Press dough down and divide into 6 equal portions. Working with one piece at a time, roll the dough into a round disc.

Heat a large non stick pan on medium high heat.  Once the pan is hot, add the flatbread and cook until bubbles appear on the surface and the bottom is golden brown, flip and cook the other side.  Conitinue with the rest of the flatbread.

Store in an airtight container, these are best served the day prepared, but can also be reheated by placing a damp paper towel over it and placed in the microwave for a couple of seconds.