Hot Pita Sandwich

Hot Pita Sandwich

Recipe by The Happy Food Chef Robin Joy


  • 1 block tempeh 8 oz cubed for 4 servings

  • Chicken breast or meat can be substituted for tempeh

  • 1 red bell pepper chopped

  • ½ sweet onion chopped

  • 1 - 2 carrots chopped

  • 1 bunch of cilantro chopped

  • ½ red onion thinly sliced or finely chopped

  • 1 - 2 avocados cubed

  • Enough mixed greens to put on the bottom of the pita

  • 1 cup barbecue sauce

  • 3 garlic cloves minced

  • ½ teaspoon celery salt

  • 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, or olive oil, to keep this mixture moist as it cooks.
  • Sauté veggies until they're cooked and all is piping hot. Add the celery salt and about ½ 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 few mixed greens, chopped red onion, and cubed avocado, and top with this cooked mixture.
  • Top with more barbecue sauce I’d needed. Enjoy!

Recipe Video


  • Serve with tossed green salad, slaw, potato salad, or veggies on the side, and homemade pickles!
Here are more sandwich sauce ideas!

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