Fresh supple pita breads make a great wrap for hot and spicy meaty mixtures.
5 large soft pita breads
1 x Pork Adobo (recipe link below)
1 x Cabbage Slaw (recipe link below)
1 cup (200g) chickpea hummus
½ cup chopped coriander (cilantro)
1 Pork Adobo & Cabbage Slaw recipe Get everything made ready to assemble.
2 Cut pita breads into quarters with scissors. The breads can be warmed between paper towels a few at a time in a microwave for 5-7 seconds, but if they are nice and fresh this isn’t necessary.
3 Gently pull pita quarters apart and spread with hummus then fill with cabbage slaw and pork adobo sauce. Drizzle with minty mayonnaise (optional) and scatter with coriander. Fold up and devour.
Look for soft and puffy pita breads. In New Zealand I have started using Kohkoz brand pita bread. Made without additives or preservatives, these large breads are easy to separate for filling and don’t tear when used as a wrap. www.kohkoz.co.nz Kohkoz also make a garlic-free hummus.