Print recipe below
These three wholesome flatbread and pita recipes are perfect for busy weeknight dinners, showcasing vibrant flavors while keeping things simple. With a combination of proteins, fresh vegetables, and wholesome spreads, they not only cater to healthier eating but also ensure you’re satisfied without feeling stuffed. Each recipe is designed to be both practical and delightful, appealing to those looking for reliable ideas that don’t skimp on taste.
Recipe 1: Chicken Pesto Flatbread
Ingredients
- 2 whole-grain flatbreads
- 2 cups (450 g) cooked chicken, shredded or diced
- 1/3 cup (80 g) pesto
- 1 cup (150 g) tomatoes, diced
- 1 cup (30 g) fresh spinach, chopped
- 1/2 cup (60 g) mozzarella cheese, shredded
Instructions
- Preheat your oven to 425°F (220°C).
- Place the flatbreads on a baking sheet.
- Spread the pesto evenly over each flatbread.
- Top with cooked chicken, diced tomatoes, chopped spinach, and mozzarella cheese.
- Bake for 10-12 minutes, or until the edges are crispy and the cheese is melted and bubbly.
- Let it cool slightly before slicing and serving.
Tips
- For added flavor, try using a homemade or roasted garlic pesto.
- Feel free to sprinkle some red pepper flakes on top for a little heat.
Recipe 2: Veggie Hummus Pita Dinner
Ingredients
- 4 whole-wheat pitas
- 1 cup (240 g) hummus
- 1 cucumber, sliced
- 1 cup (150 g) tomatoes, diced
- 1 cup (150 g) roasted red peppers, sliced
- 1/2 cup (75 g) feta cheese, crumbled
- 1 cup (30 g) arugula
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
Instructions
- Warm the pitas in a toaster or on a skillet until slightly crispy.
- Spread about 1/4 cup (60 g) of hummus inside each pita.
- Stuff with cucumber, tomatoes, roasted red peppers, chickpeas, arugula, and feta cheese.
- Serve immediately, or wrap in foil to enjoy later.
Tips
- Add a squeeze of lemon juice to brighten up the flavors.
- If you have leftovers, use them to top a salad the next day!
Recipe 3: Turkey Taco Pita
Ingredients
- 1 lb (450 g) lean turkey
- 2 tablespoons (30 g) taco seasoning
- 4 whole-wheat pitas
- 1 cup (100 g) lettuce, shredded
- 1/2 cup (120 g) salsa
- 1 avocado, sliced
- 1/2 cup (120 g) Greek yogurt
Instructions
- In a skillet over medium heat, brown the turkey, breaking it up with a spatula. Cook until no longer pink, about 8-10 minutes.
- Stir in taco seasoning and cook for another 2-3 minutes.
- Meanwhile, warm the pitas in a toaster or skillet.
- Fill each pita with the seasoned turkey, followed by lettuce, salsa, avocado, and a dollop of Greek yogurt.
- Serve immediately for a fresh and fun meal.
Tips
- To save time, you can use pre-cooked rotisserie chicken instead of ground turkey.
- Be generous with toppings; everything is better when loaded up!
These recipes not only make for a delightful dinner but are also a great way to use up ingredients you might have on hand. Enjoy these wholesome meals any day of the week!
Chicken Pesto Flatbread, Veggie Hummus Pita, Turkey Taco Pita
Three delicious and wholesome flatbread and pita recipes perfect for busy weeknight dinners, featuring vibrant flavors and simple preparation.
Chicken Pesto Flatbread
- 2 whole-grain flatbreads Whole-grain flatbreads (For a healthier alternative)
- 2 cups Cooked chicken, shredded or diced (Can use rotisserie chicken for convenience)
- 1/3 cup Pesto (For added flavor, consider homemade or roasted garlic pesto)
- 1 cup Tomatoes, diced
- 1 cup Fresh spinach, chopped
- 1/2 cup Mozzarella cheese, shredded (Can substitute with other cheeses if preferred)
Veggie Hummus Pita Dinner
- 4 whole-wheat pitas Whole-wheat pitas
- 1 cup Hummus (Use any flavor hummus you like)
- 1 cucumber Cucumber, sliced
- 1 cup Tomatoes, diced
- 1 cup Roasted red peppers, sliced
- 1/2 cup Feta cheese, crumbled
- 1 cup Arugula
- 1 can Chickpeas, drained and rinsed (15 oz / 425 g)
Turkey Taco Pita
- 1 lb Lean turkey
- 2 tablespoons Taco seasoning
- 4 whole-wheat pitas Whole-wheat pitas
- 1 cup Lettuce, shredded
- 1/2 cup Salsa
- 1 avocado Avocado, sliced
- 1/2 cup Greek yogurt
Chicken Pesto Flatbread
- Preheat your oven to 425°F (220°C).
- Place the flatbreads on a baking sheet.
- Spread the pesto evenly over each flatbread.
- Top with cooked chicken, diced tomatoes, chopped spinach, and mozzarella cheese.
- Bake for 10-12 minutes, or until the edges are crispy and the cheese is melted and bubbly.
- Let it cool slightly before slicing and serving.
Veggie Hummus Pita Dinner
- Warm the pitas in a toaster or on a skillet until slightly crispy.
- Spread about 1/4 cup (60 g) of hummus inside each pita.
- Stuff with cucumber, tomatoes, roasted red peppers, chickpeas, arugula, and feta cheese.
- Serve immediately, or wrap in foil to enjoy later.
Turkey Taco Pita
- In a skillet over medium heat, brown the turkey, breaking it up with a spatula. Cook until no longer pink, about 8-10 minutes.
- Stir in taco seasoning and cook for another 2-3 minutes.
- Meanwhile, warm the pitas in a toaster or skillet.
- Fill each pita with the seasoned turkey, followed by lettuce, salsa, avocado, and a dollop of Greek yogurt.
- Serve immediately for a fresh and fun meal.
These recipes make for a delightful dinner and are perfect for using up ingredients on hand.
