Tofu (Or Chicken) and Veggies Pita

This recipe was given by Andrea!

Free of: top allergens except for soy and wheat, but can be made free of both.

Ingredients:

- ⅓ package tofu or 1 chicken breast

- 2-3 pitas depending on size - can substitute gluten-free pitas/wraps

- ½ cup raw spinach

- ½ cup carrots, sliced

- 1 bell pepper, chopped

- ⅓ onion, diced

- 2 cloves garlic, minced

- 2-3 tbsp smooth refried beans (optional)

- Sauce (any kind - I have used plum hoisin sauce and soy sauce)

- Salt and pepper

- Extra spices (optional - I use smoked paprika and cayenne)

- Olive oil or alternative

Instructions:

Cook tofu or chicken with oil, salt, and pepper on medium heat. Add onion, carrots, and bell pepper along with more salt, pepper, and optional extra spices. Cook until onions are translucent. Add garlic and sauce, then mix.

Toast pitas. Spread refried beans on top, then cover with spinach. Spoon the tofu/chicken and veggie mixture on top and enjoy!

Note: Picture is without refried beans and bell pepper

Andrea's Bio:

Hi! My name is Andrea and I am 20 years old. I am a junior studying public health at Johns Hopkins and recently studied abroad at King's College London. I am originally from New Hampshire. My allergies include dairy, eggs, peanuts, tree nuts, shellfish, kiwi, cumin, and seeds (sesame, chia, and poppy). I really enjoy cooking and baking, including making my own recipes and experimenting with different ingredients. My other hobbies include painting, reading, and spending time with my dog. My brother Adam is 18 years old and is allergic to dairy and eggs.