Stir Fry Pita Sandwiches Recipes

Steps:

• In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

Steps:

• Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.

Steps:

• Cut chicken tenders in half lengthwise and crosswise.
• Coat large nonstick skillet with nonstick cooking spray.
• Cook and stir chicken over medium heat 3 minutes.
• Add onion and bell pepper; cook and stir 2 minutes.
• Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
• Remove from heat; uncover and let cool 5 minutes.
• While chicken mixture is cooling, cut pita breads in half to form pockets.
• Line each pocket with lettuce leaf.
• Spoon chicken filling into pockets; sprinkle with feta cheese.
• Note: Salad dressings offer a surprising amount of convenience in the kitchen.
• Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.

Steps:

• Combine first 4 ingredients. Add sliced beef. Set aside.
• Cut onions into 1" pieces. Set aside. Combine cornstarch and water in small bowl. Set aside.
• Heat oil in wok. Stir-fry beef, draining and reserving marinade. Remove beef from wok when done, keeping warm.
• Add cornstarch mixture to wok with remaining marinade. Cook until sauce thickens slightly. Remove wok from heat, stir in beef and onions.
• Assemble sandwiches in Pita breads with lettuce.

Steps:

• Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

Steps:

• Fry ground beef or ground Bison in 10-12 inch skillet over medium heat, breaking up until it is fine and no pink remains. Drain off any excess grease and return to skillet.
• Add onion soup packet and water. Stir to distribute evenly. Reduce heat to low and simmer covered until onion is tender, about 15-20 minutes and replacing the cover when done stirring.
• Turn off heat. Stir in yogurt. Let sit 5-10 minutes until heated through - do NOT allow to boil - remove from heat, if necessary.
• Stir in mint, cover and let sit for 3-5 more minutes.
• Spoon into pita bread halves and serve. Add sliced tomato if desired.

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.