I received an entire box of free Toufayan Pita Pockets (http://www.Toufayan.com) to enter into a sponsored recipe contest, and am eligible to win a prize for this recipe!  Although I was not compensated for my time, I was able to eat these delicious chicken veggie burgers stuffed inside healthy whole wheat pita pockets!

 

I usually buy my chicken burgers already made from the butcher,  but I always think I can make a  healthier, tastier version. I wanted to see how they would come out if I added my own vegetables and extra lean chicken chop meat. I  loved the organic sprouted whole wheat pitas I used for my Pita Rabbit,  and had leftover sauteed vegetables so I added those to the burgers.  

I cooked them inside this time instead of outside on the grill.
 
They were absolutely amazing with avocado, tomato, spinach leaves and some salsa verde;  yummy!

 

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Veggie Chicken Burger in a Whole Wheat Pita Pocket Yum
A delicious lean veggie chicken burger stuffed inside a whole wheat pita pocket and topped with spinach, tomato, avocado and salsa verde
Veggie Chicken Burger in a Whole Wheat Pita Pocket
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 16 oz 98% chopped chicken meat
  • 1/2 cup panko breadcrumbs
  • 1/2 cup red pepper chopped
  • 1/2 cup zucchini chopped
  • 1 clove garlic minced
  • 1/2 medium onion chopped
  • 1 tablesppon canola oil
  • 1 tablespoon parsley chopped
  • 1-2 tablespoon canola oil
  • 1/4 cup jalapeno light cheddar cheese shredded
  • 6 Toufayan Organic Whole Wheat Sprouted Pitas toasted
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 16 oz 98% chopped chicken meat
  • 1/2 cup panko breadcrumbs
  • 1/2 cup red pepper chopped
  • 1/2 cup zucchini chopped
  • 1 clove garlic minced
  • 1/2 medium onion chopped
  • 1 tablesppon canola oil
  • 1 tablespoon parsley chopped
  • 1-2 tablespoon canola oil
  • 1/4 cup jalapeno light cheddar cheese shredded
  • 6 Toufayan Organic Whole Wheat Sprouted Pitas toasted
Veggie Chicken Burger in a Whole Wheat Pita Pocket
Instructions
  1. Chop the vegetables in a food processor, cook with a small amount of canola oil until softened. Mix the chop meat, bread crumbs and zucchini mixture together. Form 6 patties. Fry in the canola oil. Top with a small amount of cheese.
  2. Serve inside a toasted whole wheat pita pocket stuffed with toppings of your choice.
Recipe Notes

Add anything you like on top; I added avocado, spinach leaves, tomato, and salsa verde.

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