Pita pockets provide the perfect portable lunch option, not to mention there are endless ways to stuff them! Take a look at our 5 favourite ways to enjoy Kontos Pocket Pitas this summer, available for purchase island-wide.
Chickpea, Feta and Kale
Ingredients:
4 Kontos Pocket Pitas, cut in half
3 cups cooked and drained chickpeas (2 cans)
6 cups of kale, coarsely chopped
1 cup feta, crumbled
½ red onion, chopped
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 clove garlic
½ tsp ground cumin
½ tsp paprika
½ tsp salt
Directions:
Whisk together olive oil, lemon juice, spices and garlic. Add chickpeas, feta, onions and kale. Toss until coated. Stuff your pita pocket with the mixture and serve with your favourite Mediterranean dipping sauce.
The BLT
Ingredients:
4 Kontos Pocket Pitas
10 slices bacon
2 tomatoes, sliced
2 cups shredded romaine lettuce
1 ripe avocado, sliced (optional)
Salt and pepper to taste
Directions:
Halve your Pocket Pita, add slices of tomato, lettuce, bacon, (avocado optional), and your Pocket Pita is ready to go.
The Meat Pocket
Ingredients:
4 Kontos Pocket Pitas
Leftover steak, carnitas or chicken
Grilled peppers and onions
Lettuce of choice
Squeeze of lime
Salt and pepper to taste
Directions:
Use whatever leftover meat you have in your fridge, add your favorite grilled and fresh veggies, and enjoy!
Grilled Eggplant and Roasted Red Peppers
Ingredients:
4 Kontos Pocket Pitas
2 small eggplants
¼ cup olive oil
3 tbsp balsamic vinegar
1 clove garlic
Salt and pepper to taste
2 red bell peppers, sliced
½ yellow onion, sliced
Directions:
Preheat oven to 375F. Line baking sheet with parchment paper. Slice eggplants into 1/3” slices and put into a bowl, add salt. In a separate bowl, mix olive oil, balsamic vinegar, garlic and salt and pepper. Arrange eggplant slices in a single layer on a baking sheet. Brush marinade over both sides of eggplant slices. Bake for 40 minutes, flipping slices halfway through. While eggplant is baking, add olive oil to a skillet and add peppers and onions. Sauté over medium-high heat. Add garlic, salt and pepper and cook for 25-30 minutes.
Sweet Treat: Peanut Butter, Strawberry, Banana
Ingredients:
2 whole Kontos Pocket Pitas, halved
1 medium banana, sliced
1 cup strawberries, sliced
¼ cup peanut butter
Honey to drizzle
Directions:
Slice Pocket Pitas in half. Spread an even layer of peanut butter inside the pita, fill with strawberry and banana slices. Drizzle with honey – bon apetit!
Kontos products are available in grocery stores island-wide.
For more information regarding each product, visit www.kontos.com
