I came across this recipe in a Cooking Light magazine which originally uses rotisserie or any dark meat shredded chicken. The original chicken version I'd make for the husband and easily veganized for myself.
For the vegan version I usually go with beyond meat chicken. Roast in oven in a little olive oil, let cool and shred. I'm not a fan of the beyond meat in the strips but I find roasting it in oil gets it nice and caramelized. From there it's easy to shred and use like shredded chicken. My meat eating husband wasn't a fan of the beyond chicken either until he tried it shredded after being roasted and agreed that's good stuff! We've used in Mexican dishes, chicken soup and here in this wrap.
If I come across some good looking pitas (Trader Joe's has some tasty ones), this is a good use!
Inspired by Cooking Light Magazine, August 2011
by Jackie Newgent
1 cup shredded chicken
1/3 cup thinly sliced green onions
2 tablespoons thin red bell pepper strips
2 tablespoons peanut satay sauce
1/8 teaspoon kosher salt
1 teaspoon chili paste with garlic
1 6" whole pita, cut in half
1/2 cup fresh mung bean sprouts, rinsed, drained, patted dry
2 tablespoons diagonally cut carrot
2 tablespoons chopped fresh cilantro
1. Combine the first 5 ingredients, tossing well to coat. Stir in the chili paste.
2. Fill each pita half with half of the chicken mixture, 1/4 cup bean sprouts, 1 tablespoon carrot and 1 tablespoon cilantro.