*A quick, healthy flavorful lunch with a bit of a kick, this hot tigernut pita pocket with spicy chicken and chickpeas is the perfect 15-minute meal. With protein, fiber, and healthy fat, it’s sure to keep you full all day long. As an added bonus, our tigernut spread infuses a complex, earthy and nutty flavor without any actual nuts or artificial ingredients. It’s an all-around win.

Ingredients

• 1 pita pocket or sandwich thin
• 3 tablespoons Natureul Tigernut Butter
• 4 ounces cooked chicken, chopped or shredded
• ¼ cup chickpeas
• Handful lettuce or mixed greens
• 1 teaspoon sriracha
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, re-warm the chicken for 3-4 minutes, stirring in ½ the sriracha and smoked paprika to coat the chicken. Add salt and pepper to taste. Remove from the pan and set aside.
2. Add the chickpeas with the remaining sriracha and smoked paprika to the hot skillet. Toss to coat and heat for 5-8 minutes until the chickpeas are cooked through and start to crisp on the edges. Continue cooking until the chickpeas reach your desired crispness, stirring occasionally to prevent burning.
3. Cut a pita pocket in half and open the cut sides to reveal the hollow inside.
4. Spread a thick layer of tigernut butter on the inside of both halves of the pita pocket.
5. Carefully stuff the pita pocket halves, layering the mixed greens, cooked chicken, and chickpeas.
6. Move an oven rack to the top third of the oven and turn on the broiler.
7. Place the pita halves on an oven-safe dish and pop them under the broiler for 3-5 minutes until the whole sandwich is warm and the top is toasted, keeping an eye on it so it doesn’t burn.
8. Remove the pita from the oven and allow it to cool for a few minutes before digging in.

Tips For Making Hot Tigernut Pita Pocket with Spicy Chicken and Chickpeas

Turn it into a wrap or sandwich instead. Change up the shape of the meal: add the usual ingredients to a large, burrito-size tortilla or sandwich bread and heat it up using the same instructions.

Make it vegan. This tasty tigernut pita can be made vegan or vegetarian with one simple swap: just switch out the cooked chicken with tofu or tempeh instead! Cook it according to the same instructions, spicing it up the exact same way for a tasty sandwich with a kick.

How to Store Hot Tigernut Pita Pocket with Spicy Chicken and Chickpeas

To save this tigernut pita pocket with spicy chicken and chickpeas, wrap it tightly in plastic wrap or place it in a sealed container and refrigerate it for up to two days. Reheat in the oven at 350℉ for 10-15 minutes until heated through, then allow to cool as normal and enjoy! The pita may be soggy after a day or two, so the sooner, the better.