planted.chicken in pita bread

Beginner

30

minutes

For

4

servings

To the cook

At ANA+NINA (@anaundnina), we're not only passionate about trying out new food trends and ways of cooking, but we're also super happy to support local, eco-friendly and fair businesses like Planted and New Roots. If the products can be turned into delicious recipes like these planted.chicken pitas - all the better!

This goes in

  • 400 g planted.chicken nature  
  • 2 New Roots Plain Yogurt
  • 2 cloves garlic
  • 2 tsp paprika powder
  • 800 g white cabbage  
  • 3 tablespoons vinegar  
  • 4 tablespoons oil  
  • 4 tablespoons mayonnaise (vegan)  
  • 2 tsp mustard  
  • 4 pita or flat breads
  • Salt  
  • Pepper  
  • 1 tablespoon oregano  
  • 1 teaspoon McCormick chili flakes

Ingredients

Ingredients

Preparation

  1. Mix 140 g yoghurt with garlic, paprika, 1 tbsp oil and 1.5 tsp salt and pepper. Mix Planted with the yoghurt marinade and leave to marinate in the fridge for approx. 2 hours.  
  2. In the meantime, finely grate the white cabbage. Mix with vinegar, oil, 2 tablespoons of yogurt, mayonnaise and mustard, season with salt and pepper. Optionally, add two pinches of sugar to the coleslaw. Now place the coleslaw in the refrigerator for approx. 1 hour.  
  3. Heat a frying pan and fry the planted.chicken in a little oil for approx. 4 min. on each side. Sprinkle with oregano and chili flakes.  
  4. Warm the pita bread. Serve planted.chicken with coleslaw and pita bread.  
  5. Tip: Of course you can also add sliced tomatoes, cucumbers or other ingredients of your choice to the filling in the bread pockets. Finally, top with some vegan yogurt - and your vegan pita burger is ready!

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