Hot Pita Sandwich – The Happy Food Chef Robin Joy

Hot Pita Sandwich


1 block tempeh 8 oz cubed for 4 servings
1 red bell pepper chopped
1/2 sweet onion chopped
1 to 2 carrots chopped
1 bunch of cilantro chopped
1/2 red onion thinly sliced or finely chopped
1 to 2 avocados cubed
Enough mixed greens to put on the bottom of the pita
1 cup barbecue sauce
3 cloves minced garlic
1/2 teaspoon celery salt

Chicken breast or meat can be substituted for tempeh.
4 Ezekiel pita pockets or collard greens to use as a wrap instead of bread.


In a saucepan add the tempeh, bell pepper, sweet onion, carrot, cilantro, and garlic in enough water to keep this mixture moist as it cooks, or you can sauté in olive oil. Cook until veggies are cooked and all is piping hot. Add the celery salt and about 1/2 cup of the barbecue sauce once all the water is evaporated. Heat through and add more sauce to desired taste. You can add more sauce later after you fill the pita with everything.

Fill the pita pocket with a little bit of mixed greens, chopped red onion, cubed avocado, and top with this cooked mixture. Top with more barbecue sauce I’d needed. Serve with tossed green salad, slaw, potato salad, or veggies on the side, and homemade pickles! Which we will be making next week!

Follow along with the video tutorial!
Here are more sandwich sauce ideas!

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