Tasty ideas
Just add Mr.Pitta to it!
Get creative in the kitchen with Mr.Pitta! Take a look through our collection of easy
and delicious recipes using Australia’s favourite pitta bread and baked goods.
Fresh & Healthy Feta
Salad Pitta
Ingredients:
-
400g feta cheese, cut into 2cm cubes
-
250g jarred roasted peppers, drained and thinly sliced
-
100g pitted Kalamata olives, sliced
-
60ml olive oil
-
1 red chilli, deseeded and finely sliced
-
1 tbsp dried oregano
-
50g fresh basil leaves, picked and roughly torn
-
6 Mr. Pitta Breads, warmed and gently opened at the top
-
2 gem lettuces, leaves separated and roughly torn
Method:
In a large bowl, combine the feta cheese, roasted peppers and sliced Kalamata olives. Drizzle over the olive oil, then add the sliced chilli, dried oregano and fresh basil. Gently toss everything together until well combined, allowing some of the feta to crumble slightly while keeping some cubes whole. Cover the bowl and place it in the fridge to marinate for at least 1 hour, giving the flavours time to blend. Remove the mixture from the fridge about 15 minutes before serving to take the chill off.
Warm the Mr Pitta Bread until soft and lightly heated. Carefully open each bread and generously spoon in the marinated feta mixture. Add a generous handful of crunchy gem lettuce for a fresh contrast to the creamy feta and juicy vegetables.
Chicken Pitas with
Creamy Yogurt Sauce
For the Pitas:
-
3 tablespoons olive oil
-
6 chicken breasts, thinly sliced
-
Salt and pepper to taste
-
3 onions, thinly sliced
-
6 garlic cloves, minced
-
12 × 19 cm Mr Pitta Breads
-
Chopped cilantro, optional
Ingredients:
For the Yogurt Sauce:
-
3 cups Greek yogurt
-
3 tablespoons lemon juice
-
3 tablespoons olive oil
-
3 teaspoons dried oregano
-
Salt and pepper to taste
Method:
In a small bowl, combine the Greek yogurt, lemon juice, olive oil, dried oregano, salt, and pepper. Mix until smooth and set aside. Heat the olive oil in a large skillet over medium heat.
Add the sliced chicken, season with salt and pepper, and cook for 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside. In the same skillet, sauté the sliced onions and minced garlic for 3–4 minutes, or until softened and translucent.
Warm the pita breads in a toaster or oven until soft and pliable. To assemble, spread a generous amount of yogurt sauce over each pita, then add the cooked chicken and sautéed onions. Garnish with chopped cilantro if desired, then fold or roll the pitas and serve warm.
.
Mediterranean Grilled Eggplant Pita Pizzas
Ingredients:
-
4 × 17 cm whole Mr Pitta Breads
-
2 small eggplants
-
3/4 cup shredded fresh mozzarella cheese
-
1 large sweet red pepper, halved and sliced
-
1 large tomato, seeded and chopped
-
3 tablespoons olive oil, divided
-
1 medium onion, halved and sliced
-
1/4 cup pitted ripe olives, coarsely chopped
-
12 garlic cloves, halved
-
1 teaspoon salt
-
1/4 teaspoon black pepper
-
1 cup loosely packed fresh basil leaves, coarsely chopped
-
1/2 teaspoon crushed red pepper flakes, optional
Method:
Slice the eggplants into 3/4-inch rounds and place them in a colander over a plate. Sprinkle with salt, toss gently, and let them rest for 30 minutes. While the eggplant rests, place the sliced red pepper, onion, and garlic in a bowl. Add 1 tablespoon of olive oil and toss to coat. Transfer the vegetables to a grill wok or open grill basket. Grill over medium-high heat for 8–12 minutes, stirring regularly, until tender and lightly charred.
Rinse the eggplant slices and pat them dry with paper towels. Brush them with another tablespoon of olive oil and season with black pepper. Grill over medium heat for 4–5 minutes on each side, until tender, then cut into quarters. Brush both sides of the Mr Pitta Bread with the remaining oil. Grill over medium-low heat for 1–2 minutes, until lightly browned underneath. Remove from the grill and top with the grilled vegetables, tomato, mozzarella, and olives. Sprinkle with red pepper flakes if desired, then return the Mr Pitta Bread to the grill. Cover and cook for 3–4 minutes, or until the cheese has melted. Sprinkle with fresh basil and serve warm.
Easy Arabic-Style Chicken
Shawarma
For the Seasoning Mix:
-
2 teaspoons ground cumin
-
2 teaspoons paprika
-
1 teaspoon allspice
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground cloves
-
1/2 teaspoon ground cardamom
-
1/4 teaspoon cayenne pepper
-
1 teaspoon salt
Ingredients:
-
750 g boneless, skinless chicken thighs
-
1 onion, thinly sliced
-
2 garlic cloves, minced
-
Juice of 1/2 lemon
-
4 tablespoons olive oil, divided
Method:
Preheat the oven to 450°F (230°C). Cut the chicken thighs into thin strips, about 1/2 inch thick. In a bowl, combine the lemon juice, 1 tablespoon of olive oil, garlic, and all the seasoning mix to form a paste. Add the chicken strips and sliced onion, then toss until everything is well coated. Cover and marinate in the refrigerator for a few hours or, ideally, overnight. If you are short on time, you can cook the chicken immediately.
Add the remaining 3 tablespoons of olive oil to a large baking sheet and spread it evenly. Place the empty baking sheet in the preheated oven for 5–7 minutes to heat the oil. Carefully remove the hot pan and arrange the marinated chicken evenly across it. Bake for 15–20 minutes, or until the chicken is fully cooked and the juices run clear. For extra colour and crispiness, broil the chicken for a few minutes at the end. Serve the chicken shawarma with toum sauce or yoghurt-tahini sauce, Mr Pitta Bread, and your favourite fresh vegetables for a delicious wrap.
.
Creamy Salmon Salad Delight
Ingredients:
-
1 × 19 cm Mr Pitta Bread
-
1 tablespoon olive oil
-
1/2 teaspoon paprika
-
1/2 teaspoon onion powder
-
4–5 oz. salmon fillet
-
1 1/2 cups romaine lettuce
-
1 mini or Persian cucumber
-
1/4 cup Parmesan cheese, shredded or grated
-
2 tablespoons your favourite dressing
-
Salt, to taste
-
Pepper, to taste
Method:
Brush the salmon fillet with olive oil, then season with paprika, onion powder, salt, and pepper. Air fry at 390°F (200°C) for 10–12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). While the salmon is cooking, chop the romaine lettuce and cucumber. In a large bowl, combine the lettuce, cucumber, and Parmesan cheese, then add your favourite dressing and toss until well coated.
Once the salmon is cooked, use a fork to gently flake it into bite-sized pieces. Cut the Mr Pitta Bread in half and fill each half with the dressed salad mixture and flaked salmon. Serve immediately and enjoy this fresh and flavourful meal!
Mexican-Style Beef
Pitta Tacos
Ingredients:
-
1 lb lean ground beef
-
1 small sweet red pepper, chopped
-
2 green onions, chopped
-
1 can (16 oz) kidney beans, rinsed and drained
-
3/4 cup frozen corn
-
2/3 cup of taco sauce
-
1 can (2 1/4 oz) sliced ripe olives, drained
-
1/2 tsp garlic salt
-
1/4 tsp onion powder
-
1/4 tsp dried oregano
-
1/4 tsp paprika
-
1/4 tsp black pepper
-
6 whole wheat (19cm) Mr Pitta Bread pocket halves
-
6 tbsp shredded reduced-fat cheddar cheese
-
Optional: Sliced avocado and extra taco sauce
Method:
In a large skillet, cook the ground beef, red pepper, and green onions over medium heat until the beef is no longer pink. Drain any excess fat.
Add the kidney beans, corn, taco sauce, olives, and seasonings. Stir well and cook until everything is heated through.
Spoon about 3/4 cup of the beef mixture into each Mr Pitta 19cm Bread. Top with shredded cheddar cheese and serve with sliced avocado and extra taco sauce, if desired.
.
Spiced Beef and Cucumber-Feta Pitta
Ingredients:
Cucumber-Feta Salad:
-
1 cup English or Persian cucumber, diced
-
1/4 cup red onion, thinly sliced
-
1/3 cup crumbled feta cheese
-
2 tablespoons fresh parsley, chopped
-
1 tablespoon lemon juice
-
1 tablespoon olive oil
-
1/8 teaspoon kosher salt
-
1/8 teaspoon freshly ground black pepper
Spiced Beef:
-
2 teaspoons olive oil
-
1 pound lean ground beef
-
1/2 teaspoon kosher salt
-
1/2 teaspoon ground cumin
-
1/4 teaspoon ground cinnamon
-
1/4 teaspoon garlic powder
-
1/4 teaspoon onion powder
To Serve
-
1/4 cup hummus, tzatziki, or yogurt-tahini sauce
-
4 pitta pockets or flatbreads, warmed
Method:
Prepare the Beef: Heat the olive oil in a skillet over medium heat. Add the ground beef, salt, cumin, cinnamon, garlic powder, and onion powder. Cook for 8–10 minutes, breaking up the beef with a spoon, until browned and cooked through. Avoid overcooking to keep the beef tender and juicy.
Make the Salad: While the beef cooks, combine the cucumber, red onion, feta, parsley, lemon juice, olive oil, salt, and black pepper in a bowl. Warm the pitta bread and spread about 1 tablespoon of hummus, tzatziki, or yogurt-tahini sauce inside each one. Fill with the spiced beef and top with the cucumber-feta salad. Add extra vegetables or sauce if desired.
Korean-Style Beef Smash
Wraps
Ingredients:
Slaw & Wrap Fillings:
-
6 cups shredded red cabbage
-
1 cup fresh cilantro, chopped
-
6 green onions, finely minced
-
1 cup matchstick carrots
-
3 tablespoons sesame oil
-
3 tablespoons rice vinegar
-
3 tablespoons fresh lime juice
-
1 1/2 teaspoons sea salt
-
12 mini cucumbers, sliced into sticks
-
3/4 cup Japanese BBQ sauce
-
3/4 cup Kewpie mayonnaise or regular mayonnaise
-
3/4 cup chilli crisp
-
6 cups cooked jasmine rice
Beef Wraps:
-
3 lb ground beef
-
12 cloves garlic, peeled and minced
-
12 teaspoons fresh ginger, grated
-
1 1/2 cups finely minced carrot
-
3 tablespoons white sesame seeds
-
3/4 cup fresh cilantro, chopped
-
3 teaspoons sesame oil
-
3 teaspoons sea salt
-
12 pcs of 19cm Mr Pitta Bread or large burrito tortillas
Method:
In a large mixing bowl, combine the ground beef, garlic, ginger, carrot, sesame seeds, cilantro, sesame oil, and sea salt. Mix everything until well combined, being careful not to overwork the meat. Set aside while preparing the slaw. In another bowl, combine the shredded cabbage, cilantro, green onions, carrots, sesame oil, rice vinegar, lime juice, and sea salt. Mix well, gently massaging the cabbage with your hands if you prefer a softer texture. Divide the beef mixture into 12 portions and roll each portion into a ball. Place one ball onto a Mr Pitta Bread and press the beef firmly into the bread, spreading it as thinly as possible towards the edges.
Heat a large cast-iron skillet over medium-high heat. Place the Mr Pitta Bread, beef side down, into the hot skillet and cook for 2–3 minutes. Once the beef is cooked and the oils have released, flip the bread and cook for another 30 seconds until lightly browned. Remove from the skillet and place beef-side up on a clean surface. While the bread is still warm and flexible, spread BBQ sauce, Kewpie mayonnaise, and chilli crisp over the beef. Add jasmine rice, slaw, and 2–3 cucumber sticks. Carefully roll the Mr Pitta Bread into a tight wrap. Repeat with the remaining portions and serve with extra BBQ sauce, mayonnaise, or chilli crisp if desired.
.
Middle Eastern Lamb
Pitta Delight
Ingredients:
-
1 1/2 pounds ground lamb or beef
-
1 tablespoon minced garlic (about 1 large clove)
-
1 tablespoon ground coriander
-
2 teaspoons ground cumin
-
1 1/2 teaspoons hot paprika
-
1 1/2 teaspoons kosher salt
-
1 1/2 tablespoons extra-virgin olive oil
-
4–6 Mr Pitta Bread rounds
Sauce:
-
1 cup plain full-fat or low-fat yogurt
-
2 tablespoons fresh lemon juice
-
2 tablespoons finely chopped fresh herbs (such as mint, dill, or coriander), plus extra herb sprigs for serving
-
Kosher salt, to taste
Method:
In a small bowl, whisk together the yogurt and lemon juice until smooth. Stir in the chopped herbs, season with kosher salt to taste, and refrigerate until ready to serve. In a separate large bowl, combine the ground lamb or beef, garlic, coriander, cumin, paprika, and salt. Mix well using your hands, then shape the mixture into twelve oval patties, about 3 inches long and 1 inch thick. Arrange the patties on a plate and refrigerate for at least 30 minutes to help them firm up. Meanwhile, preheat your grill for at least 10 minutes over moderately high heat. If using a charcoal grill, leave a cooler area for warming the Mr Pitta Bread.
Lightly oil the grill grates and cook the patties for 5–6 minutes on one side until nicely browned. Turn them over and grill for another 4–6 minutes, or until cooked through. While the patties are grilling, wrap the Mr Pitta Bread in foil and warm it on the upper rack of a gas grill or over the cooler side of a charcoal grill for 8–10 minutes. Fill each Mr Pitta Bread with 2–3 lamb patties, add a generous spoonful of the chilled yogurt sauce, garnish with fresh herb sprigs, and serve immediately with the remaining yogurt sauce on the side.
White Bean and Roasted
Veggie Pitta Sandwiches
Ingredients:
Sandwiches:
-
2–4 warm Mr Pitta Bread
-
1 cup fresh chopped lettuce
-
2–4 tablespoons tahini (optional)
Filling:
-
1 can white beans, drained and patted dry
-
1 red bell pepper, roughly sliced
-
1 (8 oz) container Sungold or regular cherry tomatoes
-
1 tablespoon oil
-
1 teaspoon salt
-
1 teaspoon black pepper
-
1 teaspoon paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
Sauce
-
1 bunch parsley
-
1 shallot
-
Juice of 1 lemon
-
1/2 cup olive oil
-
1 tablespoon apple cider vinegar
-
Pinch of salt and pepper
-
1 teaspoon maple syrup or honey
Method:
Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper, then add the white beans, sliced bell pepper, and cherry tomatoes. Drizzle with the oil and sprinkle over the salt, black pepper, paprika, garlic powder, and onion powder. Toss everything together until evenly coated, then roast for 30–35 minutes, or until the vegetables are tender and the beans are lightly crisp.
Meanwhile, prepare the parsley sauce by adding the parsley, shallot, lemon juice, olive oil, apple cider vinegar, salt, pepper, and maple syrup or honey to a blender or food processor. Blend until smooth, or finely chop the ingredients and stir them together if you don't have a blender. Fill each warm Mr Pitta Bread with the roasted vegetables and white beans, then drizzle generously with the parsley sauce. Top with fresh chopped lettuce and a drizzle of tahini, if desired, before serving.
Golden Turkey Mr Pitta Bread Pockets
Ingredients:
-
2 wholemeal 17cm Mr Pitta Bread, toasted and halved
-
2 tbsp olive oil
-
250g British turkey breast slices, cut into 5cm strips
-
1 red onion, thinly sliced
-
4 tbsp mayonnaise
-
1 tbsp fresh tarragon, chopped
-
2 tsp fresh thyme leaves, chopped
-
1 tbsp fresh parsley, chopped
-
Black pepper, to taste
-
4 cherry tomatoes, halved
-
5cm piece of cucumber, sliced
-
A few small lettuce leaves
Method:
Heat the olive oil in a frying pan over medium heat and cook the turkey strips for about 5 minutes, or until golden brown and fully cooked. Transfer the turkey to a plate, then add the sliced onion to the same pan and cook until softened. In a small bowl, combine the mayonnaise, tarragon, thyme, and parsley, then season with black pepper and stir until well mixed.
Carefully open each toasted Mr Pitta Bread half to create four pockets. Mix the cooked turkey and softened onion with the herbed mayonnaise, then spoon the filling into the Mr Pitta Bread pockets. Add the cherry tomatoes, cucumber slices, and lettuce, or layer the vegetables first and drizzle the herbed mayonnaise over the top before serving.
Classic Chicken Shawarma
with Soft Mr Pitta Bread
Ingredients:
-
1 pack of Mr Pitta 19cm Bread
-
2–3 lbs boneless, thinly sliced chicken breast
-
4 tbsp tomato paste
-
6 garlic cloves, minced
-
4 tbsp plain Greek yogurt
-
1 tbsp ground cumin
-
Juice of 2 lemons
-
1/2 cup white vinegar
-
Sea salt and black pepper, to taste
-
2 tbsp Arabic spice mix
Filling:
-
Arabic-style pickles
-
Garlic sauce
-
Fresh tomatoes, sliced
-
1 red onion, thinly sliced
-
1 tbsp sumac
-
2 tbsp vinegar
-
1 tbsp chopped parsley
Method:
In a large bowl, whisk together the tomato paste, minced garlic, Greek yogurt, lemon juice, white vinegar, cumin, Arabic spice mix, sea salt, and black pepper until smooth. Add the sliced chicken and toss well to coat every piece evenly in the marinade. Cover the bowl and refrigerate for at least 24 hours to allow the chicken to absorb all the rich Middle Eastern flavours. When ready to cook, stack the marinated chicken onto a vertical shawarma grill, topping it with a large white onion and tomato. Cook the chicken, shaving off the browned outer layers every 10–15 minutes as it cooks, allowing the remaining meat to continue roasting evenly.
To assemble the shawarma, combine the sliced red onion with the sumac, vinegar, and chopped parsley. Warm the Mr Pitta 19cm Bread until soft and pliable, then spread a generous layer of garlic sauce over the bread. Top with the freshly cooked chicken shawarma, sliced tomatoes, Arabic-style pickles, and the onion-sumac mixture. Fold or roll the Mr Pitta 19cm Bread tightly and serve immediately while warm.
Cheesy Beef & Ricotta Folded Pita Pizza
Ingredients:
-
4 Mr Pitta 19cm Bread
-
200g ricotta cheese
-
100g baby spinach leaves
-
1 tomato, diced
-
200g mozzarella pizza cheese
-
1 tbsp olive oil
-
400g beef mince
-
1 onion, diced
-
2 cloves garlic, crushed
-
1 tsp paprika
-
Butter, for brushing
Method:
Heat the olive oil in a large frying pan over medium-high heat. Add the beef mince, diced onion, crushed garlic, and paprika, cooking until the beef is browned and the onion has softened. Remove the mixture from the pan and set aside. Lightly brush each Mr Pitta 19cm Bread with butter, then place one in a frying pan over medium heat, flipping it continuously for about 1 minute to toast both sides lightly.
Spread ricotta over one half of the toasted Mr Pitta 19cm Bread, then layer with baby spinach, the cooked beef mixture, diced tomato, and mozzarella cheese. Fold the bread in half and cook for 3–4 minutes, or until golden and crispy. Carefully flip and cook for another 1–2 minutes until the cheese has melted. Repeat with the remaining Mr Pitta 19cm Bread, then cut each folded pizza in half and serve warm.
Savoury Sausage Pita Pizza
with Caramelised Onions
Ingredients:
-
3 Mr Pitta 19cm Bread
-
1/2 pound bulk or ground sausage
-
2 large onions, halved and thinly sliced
-
3/4 cup ricotta cheese
-
3 teaspoons olive oil
-
1 1/2 teaspoons fresh thyme leaves, chopped
-
Salt and black pepper, to taste
Method:
Cook the sausage in a large sauté pan over medium-high heat for 10–12 minutes, or until browned and crispy. Transfer the cooked sausage to a paper towel-lined plate with a slotted spoon, leaving the rendered fat in the pan. Lower the heat, add the sliced onions, season with salt and pepper, and cook for 30–35 minutes, stirring occasionally until the onions are soft, sweet, and caramelised. While the onions cook, brush both sides of each Mr Pitta 19cm Bread with olive oil.
Heat a grill pan or clean sauté pan over medium-low heat and toast each Mr Pitta 19cm Bread for about 2 minutes per side until lightly crisp and golden. Spread 1/4 cup of ricotta cheese over each toasted bread, then top evenly with the browned sausage and caramelised onions. Sprinkle with the chopped fresh thyme, slice each pizza into four wedges, and serve immediately while warm.
Fresh Herb & Avocado
Wrap
Ingredients:
-
4 (8-inch) whole-wheat Mr. Pitta Bread
-
4 Persian cucumbers, unpeeled and cut into 4 x 1/4 inch strips
-
2 tablespoons fresh chives, finely chopped
-
2 medium avocados, sliced into 1/4 inch pieces, divided
-
1/2 teaspoon salt
-
2 cups baby spring mix salad greens
-
2 teaspoons garlic, finely chopped
-
2 tablespoons water
-
2 teaspoons capers, rinsed
-
1 cup alfalfa sprouts, divided
-
2 tablespoons fresh dill, finely chopped
-
1/2 cup reduced-fat plain yogurt
-
2 scallions, thinly sliced
-
1 teaspoon lemon juice
-
2 tablespoons fresh flat-leaf parsley, finely chopped
Method:
In a small food processor, combine the yogurt, water, parsley, chives, dill, capers, garlic, lemon juice, and salt. Blend until the mixture is smooth and creamy, stopping occasionally to scrape down the sides of the bowl. Transfer the dressing to a small bowl, then toss the baby spring mix with 2 tablespoons of the dressing until evenly coated.
Thinly slice the dark green part of the scallions, reserving the white and light green portions for another recipe. Lay the tortillas on a clean surface and spread about 2 tablespoons of the remaining dressing over each one. Layer with the cucumber strips, alfalfa sprouts, sliced avocado, scallions, and dressed salad greens. Roll each tortilla tightly into a wrap, then slice it in half before serving.
Fresh Garden Veggie
Sandwiches
Ingredients:
-
2 Mr Pitta Bread (white or whole wheat)
-
1 cup bean sprouts
-
1 carrot, peeled and cut into julienne strips
-
1 orange bell pepper, seeded and diced
-
4 small broccoli florets, chopped
-
3 cauliflower florets, chopped
-
1 cup cherry tomatoes, halved
-
3 green onions, diced
-
1/4 red onion, thinly sliced
-
6 cremini mushrooms, thinly sliced
-
1 zucchini, diced
-
1/4 cup freshly chopped herbs (such as basil, mint, parsley, or dill)
-
1 cup grated sharp cheddar cheese
-
1 cup creamy Italian dressing
Method:
Wash all the vegetables thoroughly under cool running water, then pat them dry with paper towels. Prepare each vegetable by chopping, slicing, or dicing it into bite-sized pieces before placing everything into a large mixing bowl. Add the freshly chopped herbs and gently toss to evenly distribute the flavours. Sprinkle in most of the grated cheese, reserving a small amount for garnish, then drizzle with the creamy Italian dressing. Toss everything together until the vegetables are lightly coated.
Slice each Mr Pitta Bread in half and carefully open the pockets. Fill each pocket generously with the fresh vegetable mixture, then top with the reserved grated cheese and an extra drizzle of dressing if desired. Serve immediately for a crisp, colourful, and satisfying meal or snack.
Classic Tuna Cucumber Salad
Ingredients:
-
1 pouch (approximately 7 oz) albacore tuna
-
1/4 cup of light salad dressing
-
1/4 cup plain fat-free yogurt
-
1/2 cup diced cucumber
-
2 tablespoons finely chopped red onion
-
2 tablespoons fresh dill, finely chopped, or 1 teaspoon dried dill weed
-
1 teaspoon salt-free seasoning blend
-
2 whole wheat Mr Pitta Bread (19cm)
-
1 cup shredded lettuce
-
1 small tomato, diced (about 1/2 cup)
Method:
In a medium bowl, combine the albacore tuna, reduced-fat mayonnaise (or light salad dressing), plain fat-free yogurt, chopped cucumber, red onion, dill, and salt-free seasoning blend. Stir well until all the ingredients are evenly mixed and the filling is creamy and well combined.
Slice the Mr Pitta whole wheat pita breads in half to create pockets, then generously spoon the tuna mixture into each one. Top with shredded lettuce and diced tomato before serving. For a tasty alternative, spread the filling over whole wheat tortillas and roll them up into wraps. Pair your Mr Pitta tuna pockets with fresh fruit and baked chips for a light, refreshing meal that's perfect for warm days.
EASY wHITE cHEESE pITA
Pizza
Ingredients:
-
3 pieces of Mr Pitta Bread (or flatbread)
-
1/2 cup crème fraîche
-
1 tablespoon Gourmet Gardens Chunky Garlic (or 2 garlic cloves, pressed)
-
1 teaspoon Gourmet Gardens Fresh Oregano (or 1 teaspoon dried oregano)
-
1/4 cup freshly grated Parmesan cheese
-
1/4 cup freshly grated Asiago cheese
-
4 cups fresh baby spinach leaves
-
8 oz fresh mozzarella, sliced
Method:
Preheat your oven to 210°C (415°F) and position the rack in the centre. In a small bowl, combine the crème fraîche, chunky garlic, and oregano until smooth and well blended. Arrange the Mr Pitta Bread on a baking tray or pizza pan in a single layer, then spread the crème fraîche mixture evenly over each pita. Sprinkle the Parmesan and Asiago cheeses on top, followed by the fresh baby spinach.
Finish by arranging the sliced mozzarella evenly over each pizza. Bake for 12–15 minutes, or until the cheese is melted, bubbling, and lightly golden. Remove the pizzas from the oven and let them cool for 1–2 minutes before slicing and serving warm.
Moroccan-Style Chicken Stuffed Pockets
Ingredients:
-
1 1/2 pounds boneless, skinless chicken thighs
-
1 cup chunky salsa
-
1/2 cup pomegranate juice, divided
-
1/2 cup chopped dates, divided
-
2 tablespoons honey
-
1 tablespoon Moroccan seasoning (ras el hanout)
-
1 1/2 teaspoons garlic powder
-
1 1/4 cups shredded carrots
-
3 tablespoons mayonnaise
-
2 tablespoons pomegranate seeds
-
7 Mr Pitta Bread halved
-
Fresh cilantro, finely chopped (optional, for garnish)
Method:
Place the chicken into a lightly greased 3- or 4-quart slow cooker. In a bowl, combine the salsa, 6 tablespoons of pomegranate juice, chopped dates, honey, Moroccan seasoning, and garlic powder, then pour the mixture over the chicken. Cover and cook on low for 5 to 6 hours, or until the chicken is tender enough to shred. While the chicken cooks, prepare the slaw by mixing the carrots, mayonnaise, pomegranate seeds, and remaining chopped dates. Cover and refrigerate until you're ready to serve.
Transfer the cooked chicken to a plate and let it cool slightly before shredding it with two forks. Skim any excess fat from the cooking juices, then return the shredded chicken to the slow cooker and stir in the remaining pomegranate juice until heated through. Fill warm Mr Pitta Bread pockets with the juicy Moroccan-style chicken, top with the chilled carrot slaw, and finish with fresh coriander if desired for a vibrant and flavour-packed meal.
Mediterranean Pitta Delight
with Feta & Olives
Ingredients:
-
1 pack of 17 cm Mr Pitta Bread
-
1 tbsp olive oil
-
1 tbsp zaatar seasoning
-
3/4 cup of crumbled feta cheese
-
1/4 cup yogurt or cream cheese
-
1/3 cup chopped mixed olives
-
Fresh parsley or mint leaves, for garnish (optional)
Method:
Preheat the oven to 200°C (400°F) and line a baking tray if desired. In a small bowl, combine the olive oil and zaatar, then lightly brush the mixture over one side of each Mr Pitta Bread. Arrange the pitta breads on the tray and bake for 5–7 minutes, until lightly crisp around the edges while remaining soft in the centre. Meanwhile, blend the crumbled feta with the yogurt (or cream cheese) until smooth and creamy, scraping down the sides if needed before blending again.
Remove the warm pitta breads from the oven and spread the whipped feta evenly over each one. Top with the chopped mixed olives, garnish with fresh parsley or mint if desired, and finish with a drizzle of olive oil. Slice into wedges and serve warm.
Greek Salad Pitta Wrap
Ingredients:
-
4 Mr Pitta Bread (white or whole wheat)
-
4 oz hummus
-
1/2 cup romaine lettuce, chopped
-
2 Roma tomatoes, diced
-
1/2 red onion, thinly sliced
-
1 English cucumber, chopped (peeled if preferred)
-
4 tablespoons crumbled feta cheese
-
4 tablespoons sliced black olives
-
4 tablespoons Greek dressing
Greek Dressing
-
2/3 cup olive oil
-
1/4 cup lemon juice (from 2 lemons)
-
2 teaspoons of mustard
-
2 tablespoons seasoning
-
Salt and pepper, to taste
Method:
To prepare the dressing, whisk together the olive oil, lemon juice, mustard, seasoning, salt, and pepper in a small bowl until well combined. Alternatively, add all the ingredients to a mason jar with a lid and shake well. Set the dressing aside or refrigerate until ready to use. Meanwhile, prepare the vegetables by chopping the romaine lettuce, dicing the tomatoes, thinly slicing the red onion, and chopping the cucumber.
Lay the Mr Pitta Bread flat and spread each with an even layer of hummus. Top with the lettuce, tomatoes, red onion, cucumber, crumbled feta, and sliced black olives. Drizzle with the prepared Greek dressing, then fold the pitas and enjoy them like a taco. If using pocket-style Mr Pitta Bread, simply open the pockets and fill them with the ingredients before serving.
Fresh & Flavourful
Chicken Pitas
Ingredients:
-
4 Mr Pittas Whole Wheat Breads
-
1 lb (450 g) boneless, skinless chicken breasts
-
2 tablespoons olive oil
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
Salt and freshly ground black pepper, to taste
-
1 red bell pepper, sliced
-
1 cup cherry tomatoes, halved
-
1/2 cup Greek yogurt
-
2 tablespoons fresh dill, finely chopped
-
2 tablespoons fresh parsley, finely chopped
-
1 teaspoon garlic, minced
-
1 tablespoon lemon juice
Method:
Preheat the oven to 200°C (400°F). In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat well with the seasoning. Arrange the chicken on a large sheet pan with the sliced red bell pepper and halved cherry tomatoes. Drizzle the vegetables with a little olive oil and season lightly with salt and pepper. Roast for 20–25 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly caramelised. Let the chicken rest for a few minutes before slicing it into strips.
While the chicken is roasting, prepare the dressing by mixing the Greek yogurt, dill, parsley, minced garlic, lemon juice, and a pinch of salt and pepper until smooth. Warm the Mr Pitta Whole Wheat Pitta Breads according to the package instructions, then fill each one with the sliced chicken and roasted vegetables. Finish with a generous spoonful of the herby yogurt dressing and serve immediately while warm.
Crispy Beef Arayes
Stuffed Pitta
Ingredients:
-
1 pack of 19cm Mr PItta bread
-
1 lb ground beef
-
1 small onion, finely chopped
-
1/4 cup fresh parsley, finely chopped
-
1 tsp ground cumin
-
1 tsp paprika
-
1 tsp ground allspice
-
Salt, to taste
-
Black pepper, to taste
-
Olive oil, for brushing
Method:
In a large mixing bowl, combine the ground beef, finely chopped onion, fresh parsley, cumin, paprika, allspice, salt, and black pepper. Mix everything until the ingredients are evenly combined. Cut each Mr Pitta Bread in half to create pockets, then carefully fill each pocket with the seasoned beef mixture, pressing it down gently so the filling is evenly distributed. Lightly brush both sides of the stuffed pitta bread with olive oil to help it become crispy and golden during cooking.
Preheat a grill or grill pan over medium-high heat. Place the stuffed pitta breads on the grill and cook for 4–6 minutes on each side, turning carefully until the bread is toasted and the beef is fully cooked. Remove the arayes from the heat and let them rest for a minute before slicing them into halves or triangles. Serve warm with tahini, garlic sauce, yoghurt, or a fresh salad for a delicious meal.
Mr Pitta Mediterranean
Hummus Nachos
Ingredients:
-
1 pack of Mr Pitta flat breads
-
1/2 cup hummus
-
1 cup prepared tabbouleh salad
-
225 g (1/2 lb) lean ground beef (90% lean)
-
1 tbsp pine nuts
-
1/4 tsp salt
-
1/8 tsp black pepper
-
1 large tomato, diced
-
1/4 cup sliced black olives
-
6 tbsp plain yogurt, divided
-
1 tbsp fresh parsley, finely chopped
-
1 tbsp fresh mint, finely chopped
-
Chopped red onion (optional)
Method:
Cut the 1 pack of Mr Pitta flat breads into triangles. Bake or air fry the pitta triangles until golden and crispy to make your nacho chips. Meanwhile, heat a small skillet over medium heat and cook the ground beef for 4–6 minutes, breaking it into small crumbles until browned. Drain any excess fat, then stir in the pine nuts, salt, and black pepper. Allow the mixture to cool slightly before mixing in 2 tablespoons of the plain yogurt.
Arrange the crispy Mr Pitta chips on a serving platter or large plate. Layer with the beef mixture, followed by the tabbouleh, hummus, diced tomato, sliced olives, parsley, and mint. Finish with the remaining yogurt and, if desired, sprinkle over the chopped red onion. Serve immediately while the pitta chips are still crisp.
Mr Pitta's Cheesy Protein Chicken Quesadilla
Ingredients:
-
2 Mr Pitta's flat bread
-
150g cooked chicken breast
-
75g tomato salsa
-
75g drained peppers in oil
-
75g tinned sweetcorn
-
130g grated chilli cheddar cheese
-
A handful of freshly chopped coriander
-
Salt and pepper, to season
-
Oil spray or a drizzle of oil
-
Guacamole and sour cream dip, to serve
Method: Dice the chicken and chop the peppers, then place them in a bowl with the tomato salsa, sweetcorn, grated cheese, and coriander. Season with salt and pepper, and mix everything well until combined.
Next, cut each Mr Pitta's flat bread into three triangles and fill them with the chicken mixture. Lightly spray the stuffed pittas with oil, then cook them in the air fryer for 5–6 minutes, working in batches if necessary. Once cooked, serve with guacamole and sour cream for the ultimate fiesta.
Mr Pitta's Hot and Spicy
Nachos
Ingredients:
-
4 Mr Pitta's flat breads
-
1 tbsp vegetable oil or light olive oil
-
1/2 tsp chilli flakes (optional)
-
1/2 tsp ground cumin
-
1/2 tsp smoked paprika
-
A generous pinch of sea salt and black pepper
-
Soured cream, to serve
-
A few fresh chives, chopped
-
Gluten-free salsa
-
Gluten-free guacamole
-
2 spring onions, thinly sliced
-
2 fresh red or green chillies, thinly sliced
Method: Cut the 4 Mr Pitta's flat breads in half lengthways, then cut each half into triangles. Drizzle with oil, season with the spices, salt, and pepper, and air fry at 190°C for about 4 minutes, turning halfway through, until crisp and golden.
Meanwhile, mix most of the chives into the soured cream and place in a serving bowl, topping with the remaining chives. Arrange the crispy pitta chips on a tray with the sour cream, salsa, and guacamole, then scatter over the spring onions and chillies before serving.
BREKKIE FOLD
Ingredients:
-
Mr. Pitta Pitta Bread
-
1 – 2 eggs
-
Bacon
-
Tomatoes
-
Avocado
-
Mushrooms
-
Spinach
-
Salt & pepper
-
Olive oil
-
Oregano
Method: Season the pitta bread with olive oil, cracked pepper, salt, and oregano. Cook both sides until golden. Fry bacon, eggs, mushrooms, tomatoes, and spinach. Place pitta on a plate, add bacon, mushrooms, tomatoes, spinach, and eggs on one half, then fold over the other half. Serve with sliced avocado. Enjoy your brekkie fold!
STEAK SANDWICH
Ingredients:
-
Mr. Pitta Long Roll
-
250g grilling beef steak
-
Garlic aioli
-
Onions
-
Butter
-
Salt & pepper
-
Oil
-
Rocket
-
American mustard
-
Chips
-
Tomato sauce
Method: Slice the Mr. Pitta Long Roll in half. Caramelize onions in butter over medium-low heat. Season and cook steak to your liking in a hot, oiled pan. Grill roll halves until lightly toasted. Spread garlic aioli on the bottom piece, add rocket, steak, and caramelized onions. Spread the top with American mustard, assemble, and serve with chips and tomato sauce. Take a big bite and enjoy!
CLASSIC HAM SANDWICH
Ingredients:
-
Mr. Pitta Round Roll
-
Ham
-
Lettuce
-
Cheese
-
Tomato
-
Butter
-
Mayonnaise
Method: Start by slicing the Mr. Pitta Round Roll in half to create a top and a base. Spread a layer of mayonnaise on the inside of the base. Next, add fresh lettuce, ham, cheese, and tomato, and then place the second piece of bread on top. A classic ham sandwich the whole family will love!
GARLIC FOCACCIA
Ingredients:
-
Mr. Pitta Long Roll
-
Garlic
-
Butter
-
Fresh parsley
-
Salt
Method: Begin by slicing the Mr. Pitta Long Roll in half lengthwise and placing it cut side up on a baking sheet. In a small bowl, prepare garlic butter by mixing plenty of butter with finely chopped fresh garlic, cracked salt, and chopped fresh parsley. Spread this garlic butter mixture evenly over the bread. Bake for 10-15 minutes until slightly golden, then cool and slice to your preferred serving size. The perfect addition to any meal!
PITTA CHIPS
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
Chives
-
Salt & pepper
-
Oregano
-
Olive oil
Method: Season the Mr. Pitta 17cm Pitta Bread by brushing olive oil on both sides and adding cracked pepper, salt, and oregano. Cook the bread in a pan until it turns golden, then cut it into rectangles and sprinkle with chopped chives. Serve with your favourite dips for delicious pitta chips!
GARLIC PITTA BREAD
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
Garlic
-
Butter
-
Fresh parsley & chives
-
Salt
Method: Slice the Mr. Pitta 21cm Pitta Bread in half lengthwise and place it on a baking sheet, cut side up. In a small bowl, mix butter with finely chopped garlic, cracked salt, and fresh parsley until well combined. Spread this garlic butter evenly over both sides of the bread. Cook the bread in a pan until golden, sprinkle with chopped chives, and slice for serving. Enjoy your garlic pitta bread!
NEAPOLITANA PIZZA
Ingredients:
-
Mr. Pitta 23cm Pitta Bread
-
Pizza sauce
-
Buffalo mozzarella
-
Cherry tomatoes
-
Basil
-
Olive oil
-
Cracked salt
-
Oregano
Method: Preheat your oven to 220°C (430°F). Place a the Mr. Pitta 23cm Pitta Bread on a baking sheet. Spread pizza sauce, add buffalo mozzarella slices and halved cherry tomatoes. Bake for 10-15 minutes until the crust is golden and cheese is melted. Top with fresh basil, oregano, cracked salt, and a drizzle of olive oil. Slice and serve your tasty Neapolitana pitta pizza!
pOTATO pizza
Ingredients:
• Mr. Pitta 25cm Pitta Bread
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 30g mozzarella, torn
• 30g fior di latte, torn
• 1 thinly sliced potato
• 1 tablespoon rosemary
• Sea salt flakes to season
• Black pepper to season
Method: Preheat oven to 240°C. Combine garlic and oil in a small bowl and season with salt. Spread over Mr. Pitta pizza base, leaving a 1cm border. Scatter over mozzarella and arrange potato in a single layer on top. Bake for 10 minutes, then top with rosemary and fior di latte and cook for a further 5 minutes or until cheese has melted and pizza base edge is golden and crisp. Season with black pepper and serve.
euro beef burger
Ingredients:
• Mr. Pitta Burger Buns
• 1kg minced beef
• 1 egg, beaten
• 3/4 cups dry bread crumbs
• 3 teaspoons evaporated milk
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• Tomato relish
• Tasty cheese slices
• Fresh salad to serve
Method: Preheat grill on high heat. In a large bowl, mix the minced beef, egg, bread crumbs, evaporated milk, black pepper and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill and grill patties 5 minutes per side, or until well done. Stack patties, cheese, salad and relish on Mr. Pitta burger buns and serve.
GREEK lamb gyro
Ingredients:
• Mr. Pitta 14cm Pitta Bread
• 60ml white wine
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano
• 2 garlic cloves, minced
• 500g sliced lamb
• Fresh salad to serve
• Low fat tzatziki to serve
Method: Combine wine, lemon juice, oregano and garlic in a glass or ceramic bowl. Add the lamb and stir to coat. Cover and place in the fridge for 30 minutes to marinate. Preheat a barbecue or grill on medium-high. Add the lamb to the grill and cook, turning once, for 5-6 minutes or until lightly charred and cooked through. Lightly grease Mr. Pitta 14cm pitta bread with olive oil and grill until golden. Serve lamb on pitta bread with fresh salad, top with tzatziki and serve.
falafel with yogHurt dip
Ingredients:
• Mr. Pitta 21cm Pitta Bread
• 250g tinned chickpeas
• 1 lemon, juiced
• 1 handful fresh parsley
• 1 garlic clove, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons flour
• 1 tablespoon olive oil
• 100g Greek yoghurt
• Pinch of paprika
• Salt & pepper to taste
Method: Combine chickpeas, lemon juice, parsley, garlic, cumin, coriander, flour, salt and pepper in a food processor until well combined. Shape the mixture into 6 falafel balls and refrigerate for 30 minutes. Place yoghurt, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Heat oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side until golden in colour. Serve the falafel balls with the yoghurt dip, a fresh green salad and pitta bread!
spicy hummus DIP
Ingredients:
• Mr. Pitta 21cm Pitta Bread
• 250g tinned chickpeas
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup water
• 3 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1 pinch paprika
• 1 sprig fresh rosemary
Method: Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic and cumin into a food processor and process until smooth for aapproximately 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh rosemary. Lightly grease Mr. Pitta 21cm pitta bread with olive oil and grill until golden. Cut into wedges and serve with fresh hummus.
Cheesy Chicken Pitta Wedges
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
12 ounces cream cheese, softened
-
2 cups diced cooked chicken
-
3 green onions, chopped
-
1/4 cup chopped purple onion
-
1/4 cup sour cream
-
1 1/2 cup (6 ounces) shredded cheese with peppers
-
2 cloves garlic, minced
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1/4 teaspoon salt
-
1 cup chopped red bell pepper (optional)
Method: Preheat the oven to 375°F (190°C). In a large bowl, mix the first 10 ingredients and the red bell pepper if using. Slice each pita in half horizontally, spread the mixture over the cut sides, then cut into wedges and place on ungreased baking sheets. Bake for 8–10 minutes until golden and bubbly, garnish as desired, and serve immediately.
Dressed-Up Pitta Pizza
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
1/4 cup prepared pesto sauce, divided
-
1/2 cup shredded mozzarella cheese, divided
-
1/2 cup quartered artichokes, drained well
-
1/4 cup sliced roasted bell peppers, drained well
Method: Preheat the oven to 220°C (450°F) and lightly grease a baking sheet. Place the pita breads on the sheet, spread with pesto, then top with mozzarella, artichokes, and bell peppers. Bake for 7–10 minutes until heated through and golden, then slice and serve. Customize toppings as desired, or use pizza sauce for a more classic version.
Breakfast Pita Pizza
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
5 large eggs
-
1 cup shredded mozzarella cheese
-
2/3 cup pizza sauce
-
4 strips of bacon - cooked and crumbled
-
1 Tablespoon milk
-
1/4 teaspoon salt
-
pepper - taste
Method: Preheat the oven to 375°F. Cook the bacon until crispy (about 15 minutes), and while it cooks, prepare the scrambled eggs by whisking eggs, milk, salt, and pepper, then cooking them in a lightly greased skillet over medium-high heat until just set. Spread pizza sauce over pita breads on a baking sheet, then top with the scrambled eggs, crumbled bacon, and cheese. Bake for about 5–6 minutes, or until the cheese is melted, then serve warm.
Spicy courgette pitta
pockets
Ingredients:
-
1 large 21 cm wholemeal Mr. Pitta bread
-
1 courgette
-
trimmed and thinly sliced lengthways
-
2 tsp harissa paste
-
2 tsp olive oil
-
small handful broad beans
(fresh or frozen) -
2 tbsp hummus
-
1/2 cup quartered
-
1 spring onion
finely sliced -
1 tsp tahini paste
-
small garlic clove
crushed -
squeeze lemon juice
-
1 tbsp Greek-style yogurt
Method: Toss the courgette slices with harissa and olive oil, season, then cook on a hot griddle pan for about 2 minutes on each side or until tender, and set aside. Cook the broad beans in boiling water for 2 minutes, drain, cool under running water, remove and discard the outer skins, then mix the peeled beans with hummus and spring onion in a bowl.
In a separate bowl, combine tahini, garlic, lemon juice, and yogurt. Toast the pitta, split it into two pockets, fill with the hummus mixture, add the spicy courgettes, and finish with a drizzle of the yogurt dressing.
Jalapeno Popper Pita Pizza
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
1 oz cream cheese, softened
-
1 tbsp ranch dressing
-
1/2 tsp Gourmet Garden Garlic, or garlic powder1 whole wheat pita bread
-
1 oz cream cheese, softened
-
1 tbsp ranch dressing
-
1/2 tsp Gourmet Garden Garlic, or garlic powder
-
1 fresh jalapeño, sliced (seeds removed if you prefer)
-
1/4 cup chicken breast, cooked
-
1/2 cup cheddar cheese, shredded
-
1 tbsp butter, melted
-
1/4 cup panko bread crumbs
Method: Preheat the oven to 425°F. In a small bowl, combine cream cheese, ranch dressing, and garlic, whisking until smooth and evenly mixed, then spread the mixture over pita bread like pizza sauce, leaving about a ½-inch border. Top with diced chicken, sliced jalapeño, and cheddar cheese, then toss panko breadcrumbs with butter until evenly coated and sprinkle over the top. Bake for 7–10 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Garlic Pita Bread Bites
Ingredients:
-
Mr. Pitta 17cm Pitta Bread cut in half
-
1 in 1/2 tablespoons butter
-
1/2 teaspoon crushed garlic
-
1/2 teaspoon dried Italian-style seasoning
-
1 tablespoon grated Parmesan cheese
Method: Preheat the oven to 350°F (175°C). Open the pita bread halves and roughly cut them into about 2-inch pieces, then arrange them on a medium baking sheet. In a small saucepan over medium heat, melt the butter and stir in the garlic and dried Italian-style seasoning. Pour this mixture over the pita pieces, then sprinkle with Parmesan cheese to taste. Bake in the preheated oven for about 10 minutes, or until the bread is lightly browned.
Mexican-Style Flatbreads
Ingredients:
-
2 teaspoons olive oil
-
1 onion sliced
-
340g lean ground beef
-
3 cloves garlic, minced
-
2 teaspoons chilli powder
-
1/2 teaspoon each ground coriander and ground cumin
-
1/4 teaspoon salt
-
3/4 cups frozen corn kernels
-
3 tablespoons sour cream
-
1/2 cup chopped fresh cilantro
-
2 toasted whole wheat Mr Pitta round rolls
-
1 Roma tomato, seeded and chopped
-
1 cup shredded iceberg lettuce
Method: In a nonstick skillet, heat oil over medium heat and cook the onion, stirring often, until softened, about 7 minutes. Add the beef and cook, breaking it up with a spoon, until browned on the outside but not fully cooked, about 2 minutes. Stir in the garlic, chilli powder, coriander, cumin, and salt, and continue cooking until the beef is no longer pink, about 3 minutes.
Add the corn, 2 tablespoons of sour cream, and 2 tablespoons of water, and cook while stirring until the corn is heated through and the mixture becomes slightly saucy, about 2 minutes, then stir in half of the cilantro. Spoon the beef mixture over the cut sides of the pitas and top with tomato, lettuce, and the remaining sour cream and cilantro.
Grilled Lamb Koftas with
Cucumber Raita
Ingredients:
Cucumber Raita:
-
1/2 cup plain Balkan-style yogurt
-
1/3 cup grated peeled cucumber squeezed and patted dry
-
2 tbsp finely chopped fresh mint
-
2 tsp lime juice
-
1 clove garlic finely grated or pressed
-
pinch each salt and pepper
Koftas:
-
450g ground lamb
-
half small onion, chopped
-
1/3 cup chopped fresh cilantro
-
4 cloves garlic, minced
-
2 tsp chilli powder
-
1 tsp ground coriander
-
1/2 tsp ground cumin
-
1/4 tsp paprika
-
1/4 tsp each salt and pepper
-
Mr. Pitta 19cm Pitta
-
2 tsp olive oil
-
1 cup coleslaw mix or shredded cabbage
-
1 lime cut into wedges
Method:
Cucumber Raita: In a small bowl, stir together yogurt, cucumber, mint, lime juice, garlic, salt, and pepper. Set aside until ready to serve.
Koftas: In a large bowl, mix lamb with onion, cilantro, garlic, chilli powder, coriander, cumin, paprika, salt, and pepper. Shape into eight 4-inch sausage-like ovals, then thread onto skewers. Brush with oil and grill over medium-high heat for 8–10 minutes, turning once, until cooked through and no longer pink.
While the koftas cook, grill the pitas over medium-high heat for about 2 minutes, turning once, until warmed and lightly grill-marked. To serve, top the pitas with raita, coleslaw, and koftas, and finish with lime wedges if desired.
ZA’ATAR TOFU MR PITTA WRAPS
Ingredients:
-
Mr. Pitta 17cm Small
-
1 package super firm tofu
-
1 small yellow onion
-
1 large bunch Swiss chard (about 8 ounces)
-
1 medium zucchini or yellow squash (about 8 ounces)
-
1/3 cup olive oil
-
2 tablespoons za'atar
-
1 1/2 teaspoons garlic powder or granules
-
1 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1 medium lemon
-
8 ounces of hummus
Method: Drain and cube 1 package of extra-firm tofu, dice 1 small yellow onion and 1 medium zucchini, and trim 1 bunch of Swiss chard, separating and chopping the stems and leaves. Heat 1/3 cup olive oil in a large pan over medium-high heat, then sauté the onion and chard stems for about 4 minutes. Add the tofu, zucchini, 2 tablespoons za’atar, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, reduce the heat to medium, and cook for about 6 minutes until tender.
Stir in the chard leaves and cook for 2 minutes until wilted. Toast the 17cm Mr Pitta bread, spread with hummus, fill with the tofu and vegetable mixture, fold, and serve with lemon wedges.
Scrambled Chickpea and
Spinach Pitas
Ingredients:
-
6 x 15-ounce cans garbanzo beans, drained and rinsed
-
1/4 cup coconut oil
-
1 medium onion, diced
-
2 medium red bell peppers, cored, seeded, and diced
-
2 1/2 tsp ground cumin
-
2 tsp ground turmeric
-
1 tsp garlic powder (salt-free)
-
1 tsp kosher salt
-
6 cups baby spinach, roughly chopped
-
17 cm Mr Pitta breads, halved
Method: Place half of the chickpeas into a food processor and pulse until lightly mashed but still chunky, or mash them in a large bowl using a fork, then set aside. Heat the coconut oil in a large deep skillet over medium heat, add the onion, and cook for 4–5 minutes until softened. Stir in the red bell peppers, cumin, turmeric, garlic powder, and salt, and cook for another 4 minutes until the peppers are tender.
Add both the mashed and whole chickpeas to the skillet and stir well to combine, cooking for about 5 minutes until heated through. Add the spinach and cook for 2–3 minutes, stirring gently, until wilted. Remove from the heat and spoon the chickpea mixture into the pita halves, using about 3/4 to 1 cup filling per pita.
Mediterranean Pita Breakfast Pockets
Ingredients:
-
Mr Pitta 14cm Pitta Bread
-
4 large eggs, room temperature
-
Salt and black pepper
-
2 whole-wheat pita breads, halved
-
1/2 cup hummus
-
1 medium cucumber, thinly sliced
-
2 medium tomatoes, diced
-
Fresh parsley, chopped
-
Hot sauce (optional)
Method: Bring a medium saucepan of water to a boil, then gently add the room-temperature eggs and cook for 7 minutes. Drain and cool the eggs under cold running water before peeling and slicing. Lightly season the egg slices with salt and set aside.
Spread 2 tablespoons of hummus inside each halved 14 cm Mr Pitta bread pocket. Fill with cucumber slices, diced tomato, and sliced egg, then season with salt and black pepper. Finish with fresh parsley and a dash of hot sauce, if desired.
Chicken & Pesto Pita Pizza
with Buffalo Mozzarella
Ingredients:
-
Mr. Pitta 19cm Pitta Bread
-
350g Whole Chicken
-
1/3 cup pesto
-
150 g buffalo mozzarella, sliced
-
280g artichokes, drained and quartered
-
1/3 cup pitted black olives
-
1 handful rocket leaves
-
Olive oil and extra pesto, for drizzling
-
Salt and freshly ground black pepper, to taste
Method: Preheat the oven to 200°C and line a baking tray with baking paper. Place the Mr Pitta bread rounds onto the tray and spread each with pesto. Top evenly with buffalo mozzarella, artichokes, whole chicken pieces, and black olives.
Bake for 5–7 minutes, or until the cheese has melted and the pita bases are crisp. Remove from the oven, top with rocket leaves, drizzle with olive oil and extra pesto, season with salt and black pepper, and serve warm.
Mr Pitta Bread’s Beef Kebab Recipe
Ingredients:
-
2 lbs lean ground beef
-
3 garlic cloves, minced
-
1/2 small red onion, finely diced
-
1 cup fresh parsley, chopped
-
1 tbsp ground cumin
-
1 tbsp ground coriander
-
1 tbsp smoked paprika
-
1 tsp ground cinnamon
-
1 tsp garlic powder
-
2 tsp salt
-
Black pepper, to taste
To Serve:
-
Mr Pitta' 19cm Pitta Bread
-
Store-bought tzatziki
-
Chopped cucumber
-
Red onion, thinly sliced and soaked in lemon juice
-
Crumbled feta cheese
-
Fresh mint, chopped
Method: Preheat your oven to 450°F and line a sheet pan with parchment paper. In a large bowl, combine all the beef kebab ingredients and mix thoroughly with your hands until evenly combined and well seasoned. Transfer the mixture to the prepared sheet pan and press it into an even rectangle about 3/4 inch thick, then use a sharp knife or bench scraper to cut it into long kebab-style strips about 1–1½ inches wide, keeping them together on the pan.
Bake for 15–16 minutes until fully cooked through, then optionally broil on high for 1–2 minutes for a crispier finish, watching closely to prevent burning. Serve hot with Mr Pitta 19cm bread, tzatziki, and toppings such as cucumber, feta, mint, and pickled red onion.
Fresh & Flavorful Greek
Pita Pocket Delights
Ingredients:
-
1 (15.5-ounce) can chickpeas, drained and rinsed
-
1/2 pint cherry tomatoes, chopped
-
1/4 small red onion, chopped
-
1/4 English cucumber, chopped
-
1/2 cup crumbled feta cheese
-
1 cup arugula, chopped
-
8 ounces store-bought tzatziki
-
Mr Pitta 14 cm Pitta Bread, 2 to 3 pita pockets, halved
Method:
In a medium mixing bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, feta, arugula, and tzatziki, stirring until everything is well mixed and evenly coated. If you prefer warm pita, heat the pita pockets in a microwave or toaster oven for a few minutes until soft and warm, then slice them in half and generously fill each pocket with the chickpea mixture.
Any leftovers can be stored in the refrigerator for 3 to 4 days, making the filling perfect for meal prep since it can be prepared ahead of time and kept chilled until ready to use. For a convenient grab-and-go option, you can fully assemble the pita pockets and wrap them in foil; they hold up well for transport thanks to the thick pita bread.
Crunchy Carrot Wrap Pittas
Ingredients:
-
6 medium-sized carrots, peeled and grated or thinly sliced
-
1 bunch fresh coriander, roughly chopped
-
2 tablespoons sesame seeds
-
1 tablespoon poppy seeds
-
6 wholemeal Mr Pitta breads
-
1 orange, juiced or segmented
-
2 lemons, juiced
-
A drizzle of extra virgin olive oil
-
Sea salt and freshly ground black pepper, to taste
Method: Preheat the oven to 130°C (250°F/Gas Mark ½). Peel the carrots using a Y-shaped peeler, then grate them coarsely into a large salad bowl. Finely chop the fresh coriander leaves and add them to the carrots. In a dry non-stick frying pan over medium heat, toast the sesame and poppy seeds for 3 to 4 minutes, stirring frequently, until lightly golden. Add the toasted seeds to the salad bowl. Warm the Mr Pitta wholemeal breads in the oven for a few minutes until heated through.
To prepare the dressing, finely grate the orange zest into a small bowl, then squeeze in the orange juice. Add the juice of 1½ lemons, extra virgin olive oil, and a small pinch of salt and black pepper. Whisk everything together with a fork, then pour the dressing over the carrot mixture and toss well to combine. Adjust the seasoning with extra lemon juice if desired. Serve the warm pittas alongside the fresh carrot salad and homemade hummus, allowing everyone to fill their own pitta pockets.
Easy Pitta Appetiser with
Tomato and Feta Cheese
Ingredients:
-
6 Mr Pitta breads, cut into quarters
-
2 cups (500 g) cherry tomatoes, halved
-
1 cup (250 g) feta cheese, crumbled
-
1 onion, finely chopped
-
1 tablespoon dried oregano
-
1 tablespoon fresh or dried dill
-
2 tablespoons smoked paprika
-
Salt and black pepper, to taste
-
¼ cup olives, sliced or whole
-
A drizzle of olive oil
Method: Cut the Mr Pitta breads into quarters, then brush or coat them with a mixture of smoked paprika, oregano, olive oil, and a pinch of salt. Place the seasoned pitta pieces in a preheated oven and bake for a few minutes until lightly crisp and warm.
Meanwhile, heat a large skillet over medium heat and sauté the cherry tomatoes, onion, dill, oregano, olive oil, salt, and pepper for a few minutes until softened and fragrant. Serve the warm tomato mixture over the toasted pitta pieces and enjoy immediately.
