Vegetarian BBQ Pita Bites

rhodges48
rhodges48 Posts: 16
edited September 21 in Recipes
Vegetarian BBQ Pita Bites
Serves 6


6 Quorn Naked Chick’n Cutlets, thawed and finely cubed/shredded
1 c Stubbs Original BBQ sauce
2 tbsp Polaner All Fruit Apricot preserves
1 tsp olive oil
1 c sliced red onion, finely chopped
1 16-oz can reduced sodium kidney beans, rinsed and drained
3 loaves of whole wheat pita bread, cut in half and opened into pockets
1 c spinach, shredded

Mix Apricot preserves into BBQ sauce until well blended. Place cutlet pieces, and BBQ mixture into a glass baking dish. Cover with foil and bake at 350 degrees for 20 minutes.

Heat oil in a small sauté pan. When oil is hot, add onion. Turn onion pieces consistently with a spatula until they are evenly caramelized (dark brown).

Remove baking dish from oven. Add caramelized onions and kidney beans to BBQ mixture, stir to evenly mix ingredients, cover with foil, and return to oven for an additional 20 minutes. Place pita bread in oven to warm during the last 5 minutes of cooking time.

Serve in warmed pita pockets topped with shredded spinach.

Nutritional Information:
Total Calories: 282
Calories from Fat: 57
Total Fat: 6.33g
Cholesterol: 5mg
Sodium: 906 mg
Potassium: 261g
Total Carbs: 46g
Dietary Fiber: 10g
Sugar: 11g
Protein: 19g
Vitamin A: 15%
Vitamin C: 8%
Calcium: 16%
Iron: 14%

Carbs: 53%
Fat: 20%
Protein: 27%

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