Buffalo Tempeh Pita Pockets

Dive into the bold flavors with Buffalo Tempeh Pita Pockets, a delightful twist on classic buffalo dishes. Perfect for those seeking a hearty yet healthier alternative, this recipe combines spicy tempeh, crisp salad greens, and creamy blue cheese in a whole wheat pita for a satisfying meal. Offering options for meat lovers, gluten-free eaters, and children, it’s a versatile dish that can be tailored to any palate. A fantastic choice for a quick lunch or a casual dinner, it brings together the zest and tang of buffalo sauce in a refreshing way.

Ingredients:

  • 4 whole wheat pita 
  • 16 oz Tempeh, cut into eighths
  • ½ cup buffalo sauce
  • ½ cup blue cheese crumbles
  • 1 can chickpeas, drained and rinsed
  • 2 cups salad greens

Directions:

Heat oven to 400 F. Toss tempeh in buffalo sauce and spread out on a baking sheet. Bake for 25 minutes. Fill the pita with buffalo tempeh, blue cheese crumbles, chickpeas, salad greens, and a drizzle of buffalo sauce.

Other Ways To Prepare This Meal

Meat-eater in the group: Swap tempeh for shredded rotisserie chicken.

Gluten-free: Use extra greens and make it into a salad. Add some chopped up celery and shredded carrots for crunch.

Kid-friendly: Make cheesy pita triangles and pair with a side of chickpeas and fruit.