Greek Plant-based Chicken-style Pita with Tzatziki

13 Ingredients

Number of servings

300grams Vegie Delights Plant Based Chicken Style Burger
2 Lebanese cucumbers
1/2 bunch continental parsley, leaves picked
1/2 bunch dill, leaves picked
2 lemons
1 cup skim natural Greek yoghurt
4 wholemeal Lebanese bread rounds
120grams baby spinach leaves
1/4 cup pitted Kalamata olives, sliced
2teaspoons extra virgin olive oil
1 small red onion, thinly sliced into rounds
1/2 cup white wine vinegar
1/2teaspoons caster sugar

Description

Make tonight a highlight for your family: add irresistible crunch and flavour to your meal with Vegie Delights plant-based burger patties.

Shopping tip:

Vegie Delights Plant Based Chicken Style Burger can be found in the freezer.

Method

Step 1 of 4

To make pickled onion, place onion in a small heatproof bowl. Cover with boiling water, then drain. Return to bowl. Place vinegar and sugar in a jug. Stir until sugar dissolves. Add vinegar mixture to onion and combine. Set aside.

Step 2 of 4

Preheat oven to 180˚C/160˚C fan-forced. Line a large baking tray with baking paper. Arrange frozen burgers on prepared tray. Bake for 10-12 minutes, turning halfway through cooking, or until heated through. Cut each burger into strips.

Step 3 of 4

Meanwhile, coarsely grate 1 cucumber. Squeeze to remove any excess moisture. Finely chop half of the parsley and dill. Juice half of 1 lemon. Combine yoghurt, cucumber, herbs and lemon juice in a bowl to make tzatziki. Season with pepper. Stir to combine.

Step 4 of 4

Slice remaining cucumber into rounds. Drain pickled onion. Spread a little tzatziki on half of each bread round, then top with spinach, cucumber and onion. Arrange burger strips on top. Drizzle with a little more tzatziki and sprinkle with olives and remaining herbs. Season with pepper. Fold bread over to cover filling and roll up to enclose. Serve with remaining lemon cut into wedges and tzatziki drizzled with oil.