Linda McCartney’s and Lucy & Lentils Za’atar Vegetarian Pulled Chicken Pitas



Flavoured with za'atar and lemon, these homemade pita pockets work perfectly with our Vegetarian Pulled Chicken.


1 pack of Linda McCartney’s Vegetarian Pulled Chicken
1 heaped tbsp za'atar
1 tsp rapeseed oil
2 tbsp water
1/4 tsp salt

For the mayo:

2 tbsp vegan mayo
1/2 lemon squeezed
1/2 tsp za'atar
1 tsp water

For the filling:

100g seasonal tomatoes
1/2 small red cabbage
Large handful spinach

2 large handmade pittas per person:

250g plain flour
1 tbsp olive oil
150ml warm water
1 tsp fast yeast
pinch salt



  1. For pita, mix the warm water and yeast, sit for five minutes then mix with the other ingredients, knead together for 10 minutes, leave to rise in a warm place for 1 hour, then knock back, divide into 8 balls, roll out with a rolling pin then bake at 250ºC for 5-6 minutes
  2. Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water.
  3. Season with the za'atar and salt and continue frying for a further 3-4 minutes.
  4. Set aside.
  5. Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes.
  6. Garnish with the mayo dressing and enjoy!
  7. For the mayo, simply mix the ingredients together.


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