Chick’n Pitas with Everything Ranch
These Chick’n Pitas are truly the best! Perfectly spiced vegan chick’n stuffed in warmed pitas with fresh lettuce, juicy tomatoes and sweet onions, then drizzled with the most delicious homemade Everything but the Bagel Ranch – standard sandwiches are quivering right now.
grilled chick’n pitas. aka the summer sandwich of 2021.
Okay, standard sandwiches are good and all (I mean I even have an entire chapter dedicated to them in my cookbook), but hear me out … pocket sandwiches are elite. They’re portable, stuff-able, and overall so much sturdier, making for the supreme sandwich for all your summer activities!
Grab a drink and let’s get to cookin’ the best Chick’n Pitas with Everything but the Bagel Ranch!
how to make chick’n pitas
These Chick’n Pitas with Everything Ranch come together in just 30 minutes from start to finish! Here’s what you need to do:
1. Soak the soy curls
Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth. Season and set aside to quickly marinate while you prepare the ranch
2. Make the ranch
Whisk together the ingredients and set aside. Easy peasy.
3. Cook the soy curls
Cook the seasoned soy curls in a bit of oil over medium high-heat until slightly crisped around the edges, about 10 minutes.
4. Assemble and enjoy!
Now time for the best part! Stuff your warmed pita bread with lettuce, onions, tomatoes and the seasoned chick’n. Next, drizzle each pita with Everything but the Bagel seasoning and enjoy! Pro tip: these Chick’n Pitas travel well for hiking, beach days, picnics, and so much more! If you’re wrapping them to-go, leave the ranch on the side until you’re ready to devour them!
everything but the bagel ranch?!
Yes. And let me just say it is so, so tasty! You may as well make a double (maybe even triple) batch because this stuff goes on everything! From this chick’n pita to salads to pizzas and everything in between! Store it in the refrigerator in a covered container for up to 2 weeks!
pocket sandwiches…seriously the best, right?!
I hope ya’ll love these Chick’n Pitas with Everything Ranch as much as I do! If you give ’em a try, I’d love to know! Snap a photo or video, and show me your pitas by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
- 2 cups soy curls
- 3 teaspoons extra virgin olive oil, divided
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fresh cracked black pepper, divided
- ½ cup vegan-friendly mayonnaise
- ½ cup unsweetened and unflavored non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons Everything but the Bagel seasoning
- 4 pitas, warmed
- Fresh chopped romaine lettuce, for serving
- 1 large tomato, thinly sliced, for serving
- 1 small red onion, thinly sliced, for serving
- Fresh chopped dill, for serving
- Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth. Pour the soy curls in a bowl. Season the soy curls with 1 teaspoon olive oil, poultry seasoning, kosher salt, dried rosemary, smoked paprika, garlic powder, onion powder and ½ teaspoon pepper. Toss to combine, ensuring the soy curls are coated thoroughly in the seasonings. Set aside to quickly marinate while you prepare the ranch, about 5 minutes.
- Meanwhile, make the ranch dressing. Place the mayonnaise, milk, apple cider vinegar, Everything but the Bagel seasoning and remaining ½ teaspoon black pepper in a bowl and whisk together until combined. Taste and adjust seasonings if necessary (note that the EBTB seasoning flavor gets stronger the longer the ranch sits). Set aside.
- Heat the remaining olive oil in a nonstick skillet over medium-high heat. Once the oil is hot, add the seasoned soy curls and cook, stirring often, until they’re slightly crisped around the edges, 7 to 10 minutes.
- To assemble the pitas, stuff each pita with some chopped lettuce, then a few slices of the tomatoes and onions. Add a generous portion of the seasoned chick’n, drizzle with a couple teaspoons of the Everything but the Bagel ranch, and a sprinkle of dill, and enjoy!