Mar 17, 2014 | Giveaways, Recipes | 79 |
This is one of the busiest times of year at my house. We have school, baseball, Scouts, art classes and my boys are pushing to add Karate to the mix. Add in the time I spend on the sites plus all my to dos and I barely get through each day with my sanity intact. When meal time comes around I look for simple options that are still family friendly and delicious.
I rely on Toufayan products because they offer fresh, convenient options for breakfast, lunch and dinner. They actually offer more than 100 varieties of baked goods from their North American bakeries. I am sure you guys have seen many of their products in the bakery section at Publix. There’s the flatbreads, pitas, Smart Pockets, Smart Bagels just to name a few.
All of their products are delicious and make meal prep a breeze. What’s great is that they also offer options for folks with special dietary needs. They have healthy choices like Smart Bagels and Low Carb Wraps. Plus, they have gluten free options as well. There are fresh breads for every occasion. I have several recipes that I thought I’d share to show you how easy you can whip up a meal using Toufayan products.
- Chicken Gyros
- BBQ Pork Pitas With Carolina Slaw
- Smoked Salmon Dip
- Smart Bagel Egg In A Hole
Today I thought I’d share one of my husband’s favorites that he loves for lunch – Asian Chicken Salad Wrap
Asian Chicken Salad Wrap
Author: Michelle
Prep time:
Total time:
Serves: 4
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/03/asian-salad-ingred.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/03/asian-salad-ingred.jpg” alt=”” width=”550″ height=”420″ class=”aligncenter size-full wp-image-182778″][/url]
Ingredients
- 1 1/2 cups cooked chicken breast, shredded
- 1 1/2 cups cabbage, shredded
- 2 carrots, shredded
- 2 green onions, chopped
- 2 tablespoons water chestnuts, chopped
- 1/2 cup cilantro, divided
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 3 tablespoons canola oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 cup rice sticks
- Toufayan Wraps
Instructions
- Place garlic, ginger, 1/4 cup cilantro, canola oil, vinegar, honey and sesame oil into a blender and pulse until blended.
- In a large bowl, combine chicken, cabbage, carrots, onion, cilantro, and water chestnuts.
- Pour dressing over the veggies and toss to combine.
- Scoop the salad onto a Toufayan Wrap then top with a few tablespoons of rice sticks.
- Roll and serve.
- [url href=”https://www.iheartpublix.com/wp-content/uploads/2014/03/Toufayan-asian-salad.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/03/Toufayan-asian-salad.jpg” alt=”” width=”500″ height=”333″ class=”aligncenter size-full wp-image-182779″][/url]
Since 1926 families have been relyin’ on Toufayan. You get so many delicious options to help you put together a meal in a flash. I shared some of my favorite ways to use Toufayan products and now I want to hear how you use Toufayan products in your recipes.
The folks at Toufayan have offered to give one I Heart Publix reader a $100 Publix gift card for sharing an easy recipe using Toufayan products. To enter just share your recipe in the comments below. I will have some of my blogging buddies choose their favorite recipes from all the entries. I will post the finalists and the readers will vote to determine the winner.
To help you get started I have a fantastic printable coupon from the folks at Toufayan that will save you 75¢ on any of their products. Just head over HERE to print your coupon.
Your simple recipe could earn you a big fat gift card. I will choose the finalists on 3/3o so you have plenty of time to share your recipe. I will give you a couple of reminders over the next week or so. I can’t wait to see what you guys come up with.
If you feel the urge, you can send me your recipe pictures. Just email them to me at contactiheartpublix @ gmail.com (remove spaces).
This post and giveaway are brought to you by Toufayan.
Rate:
79 Comments
Kevinon March 17, 2014 at 9:58 am
I just make sandwiches with them – lettuce, sprouts, green bell peppers, deli meat, salt and pepper, swiss cheese, and spicy mustard
Reply
Kevinon March 17, 2014 at 9:58 am
I just make sandwiches with them – lettuce, sprouts, green bell peppers, deli meat, salt and pepper, swiss cheese, and spicy mustard
Reply
angelaon March 17, 2014 at 9:59 am
ground turkey ,low fat shredded cheese , romaine lettuce and a little ranch dressing in a toufayan wheat wrap make a great lunch
Reply
angelaon March 17, 2014 at 9:59 am
ground turkey ,low fat shredded cheese , romaine lettuce and a little ranch dressing in a toufayan wheat wrap make a great lunch
Reply
Lindsay M.on March 17, 2014 at 10:02 am
I use the pitas and tortillas to make pizzas. Instead of quesadillas, we make pizza-dillas.
Reply
Lindsay M.on March 17, 2014 at 10:02 am
I use the pitas and tortillas to make pizzas. Instead of quesadillas, we make pizza-dillas.
Reply
Elaineon March 17, 2014 at 10:04 am
A great snack which I happen to be chowing down on now 🙂 Take their whole wheat wrap, spread some peanut butter on it, add some honey, sliced strawberries and banana, top it off with some granola, and wrap!! Great as a snack, or for breakfast 🙂
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Elaineon March 17, 2014 at 10:04 am
A great snack which I happen to be chowing down on now 🙂 Take their whole wheat wrap, spread some peanut butter on it, add some honey, sliced strawberries and banana, top it off with some granola, and wrap!! Great as a snack, or for breakfast 🙂
Reply
Donna Shahon March 17, 2014 at 10:05 am
Heat wrap a bit in micro, then spread with butter and sugar/cinnamon mixture and heat a few more seconds. Yummy!!!
Reply
Donna Shahon March 17, 2014 at 10:05 am
Heat wrap a bit in micro, then spread with butter and sugar/cinnamon mixture and heat a few more seconds. Yummy!!!
Reply
leslion March 17, 2014 at 10:09 am
guacamole,lump crab meat,tomatoes, dill seasoning, lettuce
Reply
leslion March 17, 2014 at 10:09 am
guacamole,lump crab meat,tomatoes, dill seasoning, lettuce
Reply
Alicia Hon March 17, 2014 at 10:24 am
Skillet Chicken Pitas (FYI – this recipe is not original to me, but it’s very very good, and I make it a lot!)
Nonfat mayonnaise 1⁄3 Cup
Garlic powder 1⁄4 Teaspoon
8 inch pita bread rounds 2
Skinless cooked chicken breast 6 Ounce, cut into strips Shredded iceberg lettuce 1 Cup
Chopped tomato 3⁄4 Cup
Peeled chopped cucumber 1⁄3 Cup
Water 1⁄4 CupCombine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds.
Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet.
Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.Reply
Alicia Hon March 17, 2014 at 10:24 am
Skillet Chicken Pitas (FYI – this recipe is not original to me, but it’s very very good, and I make it a lot!)
Nonfat mayonnaise 1⁄3 Cup
Garlic powder 1⁄4 Teaspoon
8 inch pita bread rounds 2
Skinless cooked chicken breast 6 Ounce, cut into strips Shredded iceberg lettuce 1 Cup
Chopped tomato 3⁄4 Cup
Peeled chopped cucumber 1⁄3 Cup
Water 1⁄4 CupCombine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds.
Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet.
Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.Reply
Kathrynon March 17, 2014 at 10:44 am
I love making hummus wraps!
I take a whole wheat wrap and spread on the Roasted Red Pepper Hummus. I follow up with shredded carrots, garden greens, cucumber, bean sprouts, tomato, and sometimes some red onion!
My son likes to have the wraps filled and ham and cheese. I often make him pinwheels to take to school with him!
Reply
Kathrynon March 17, 2014 at 10:44 am
I love making hummus wraps!
I take a whole wheat wrap and spread on the Roasted Red Pepper Hummus. I follow up with shredded carrots, garden greens, cucumber, bean sprouts, tomato, and sometimes some red onion!
My son likes to have the wraps filled and ham and cheese. I often make him pinwheels to take to school with him!
Reply
MichelleAon March 17, 2014 at 10:44 am
I have a yummy (and vegetarian) recipe using Toufayan Pita bread. Its for Chickpea sandwich filling, like a chickpea salad.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 red onion, chopped
1 tablespoon mayonnaise (I also add some Fat free plain yogurt)
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to tasteCombine everything in a bowl (you can mash a bit if you’d like) and stuff your pita with some lettuce and the chickpea filling. Quick and easy, healthy pita sandwich!! Its even better the next day for leftovers!!
Reply
MichelleAon March 17, 2014 at 10:44 am
I have a yummy (and vegetarian) recipe using Toufayan Pita bread. Its for Chickpea sandwich filling, like a chickpea salad.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 red onion, chopped
1 tablespoon mayonnaise (I also add some Fat free plain yogurt)
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to tasteCombine everything in a bowl (you can mash a bit if you’d like) and stuff your pita with some lettuce and the chickpea filling. Quick and easy, healthy pita sandwich!! Its even better the next day for leftovers!!
Reply
John Pageon March 17, 2014 at 11:00 am
Chipotle Shrimp Quesadillas
Meal: Dinner
Ingredients:
1 tablespoon vegetable oil
½ pound medium shrimp, peeled and deveined
1 teaspoon chipotle chili powder
1 small red bell pepper, cut into thin strips
4 Toufayan Wraps
1 cup shredded Monterey Jack cheese
1 scallion, sliced
Guacamole, optionalDirections:
In large skillet over medium-high heat, in hot oil, cook shrimp until lightly browned and cooked through, stirring occasionally.
Remove shrimp to bowl. To drippings remaining in skillet, add red pepper; cook until pepper is tender-crisp.
Place two Toufayan Wraps on work surface, top each with shrimp, red peppers, shredded cheese and scallion.
Top with remaining wraps.
Preheat grill or large skillet.
Cook quesadillas about 5 minutes or until bottom is very crisp, then carefully flip and cook another 2 to 3 minutes until cheese is melted.
To serve, cut quesadillas into wedges.
Serve with Guacamole.Reply
John Pageon March 17, 2014 at 11:00 am
Chipotle Shrimp Quesadillas
Meal: Dinner
Ingredients:
1 tablespoon vegetable oil
½ pound medium shrimp, peeled and deveined
1 teaspoon chipotle chili powder
1 small red bell pepper, cut into thin strips
4 Toufayan Wraps
1 cup shredded Monterey Jack cheese
1 scallion, sliced
Guacamole, optionalDirections:
In large skillet over medium-high heat, in hot oil, cook shrimp until lightly browned and cooked through, stirring occasionally.
Remove shrimp to bowl. To drippings remaining in skillet, add red pepper; cook until pepper is tender-crisp.
Place two Toufayan Wraps on work surface, top each with shrimp, red peppers, shredded cheese and scallion.
Top with remaining wraps.
Preheat grill or large skillet.
Cook quesadillas about 5 minutes or until bottom is very crisp, then carefully flip and cook another 2 to 3 minutes until cheese is melted.
To serve, cut quesadillas into wedges.
Serve with Guacamole.Reply
Lhartzon March 17, 2014 at 11:05 am
Pulled chicken wraps
Put 1 boneless skinless chicken breast in the crockpot along with a can of salsa (or rotel).
Cook for 1 1/2 hr. On high.
Once cooked, use two fork method to pull chicken.
Use whatever condiments you like, olives, lettuce, sour cream, cheese, guacamole etc.
Use Toufayan wrap and create your own Mexican chicken wrap!
Super delicious and healthy!Reply
Lhartzon March 17, 2014 at 11:05 am
Pulled chicken wraps
Put 1 boneless skinless chicken breast in the crockpot along with a can of salsa (or rotel).
Cook for 1 1/2 hr. On high.
Once cooked, use two fork method to pull chicken.
Use whatever condiments you like, olives, lettuce, sour cream, cheese, guacamole etc.
Use Toufayan wrap and create your own Mexican chicken wrap!
Super delicious and healthy!Reply
Katherineon March 17, 2014 at 11:09 am
My recipe is simple. Tacos wrapped in a Toufayan wrap. I use ground beef, taco seasoning, cheese, and lettuce. It is easy and more healthy than a corn shell.
Reply
Katherineon March 17, 2014 at 11:09 am
My recipe is simple. Tacos wrapped in a Toufayan wrap. I use ground beef, taco seasoning, cheese, and lettuce. It is easy and more healthy than a corn shell.
Reply
naededoon March 17, 2014 at 12:03 pm
Pita Piza
1 Toufayan pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt
Directions:
1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.Sometimes I’ll put whole onions and bell peppers on grill to cook, then chop up and add and cook with cheese. YUM!! These can also be cooked in oven but grilling gives it that smoky flavor.
Reply
naededoon March 17, 2014 at 12:03 pm
Pita Piza
1 Toufayan pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt
Directions:
1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.Sometimes I’ll put whole onions and bell peppers on grill to cook, then chop up and add and cook with cheese. YUM!! These can also be cooked in oven but grilling gives it that smoky flavor.
Reply
Maryon March 17, 2014 at 12:19 pm
Delicious Toufayan Sun-Dried Tomato Cheese Pizza
Ingredients:
1 Toufayan Sun-Dried Tomato Wrap
1 Cup Shredded Part Skim Mozzarella Cheese
1 tsp Rosemary SeasoningDirections:
1. Pre-heat oven to 350 degrees.
2. Grease a large cookie sheet.
3. Place wrap on cookie sheet, making sure it is opened flat.
4. Spread shredded cheese over wrap.
5. Sprinkle rosemary seasoning over wrap.
6. Place cookie sheet in the oven on the middle rack.
7. Bake for 8-10 minutes or until cheese is melted.
8. Allow time to cool. Serve and Enjoy!*You can also add meat and/or any vegetable toppings of your choice. Although, the cooking time may need to be adjusted.
Reply
Maryon March 17, 2014 at 12:19 pm
Delicious Toufayan Sun-Dried Tomato Cheese Pizza
Ingredients:
1 Toufayan Sun-Dried Tomato Wrap
1 Cup Shredded Part Skim Mozzarella Cheese
1 tsp Rosemary SeasoningDirections:
1. Pre-heat oven to 350 degrees.
2. Grease a large cookie sheet.
3. Place wrap on cookie sheet, making sure it is opened flat.
4. Spread shredded cheese over wrap.
5. Sprinkle rosemary seasoning over wrap.
6. Place cookie sheet in the oven on the middle rack.
7. Bake for 8-10 minutes or until cheese is melted.
8. Allow time to cool. Serve and Enjoy!*You can also add meat and/or any vegetable toppings of your choice. Although, the cooking time may need to be adjusted.
Reply
Lizon March 17, 2014 at 12:28 pm
I put an Italian spin on most anything I make.
Toufayan Wrap – Grilled Stromboli
Pepperoni (turkey pepperoni for my non meat eater daughter)
Shredded mozzarella
Olive Oil
Oregano
Salt/pepper
Parmesan
Marinara for dipping (optional)Spritz one wrap lightly with olive oil. Sprinkle oregano, salt, pepper and parmesan. Next cover wrapp with mozzarella, then the pepperoni. I use the large deli pepperoni – i just think it works better in strombolis’.
Then top with 2nd wrap. Spritz outside with olive oil and a little more oregano.
Put in heated pannini maker until cheese is bubbly. Remove and sprinkle with a touch more parmesan.
Eat as is or roll up and slice – dip in marinara
My kids love this for a quick dinner and I will add a fresh homemade pasta e fa*gioli soup along with it.
Reply
Lizon March 17, 2014 at 12:28 pm
I put an Italian spin on most anything I make.
Toufayan Wrap – Grilled Stromboli
Pepperoni (turkey pepperoni for my non meat eater daughter)
Shredded mozzarella
Olive Oil
Oregano
Salt/pepper
Parmesan
Marinara for dipping (optional)Spritz one wrap lightly with olive oil. Sprinkle oregano, salt, pepper and parmesan. Next cover wrapp with mozzarella, then the pepperoni. I use the large deli pepperoni – i just think it works better in strombolis’.
Then top with 2nd wrap. Spritz outside with olive oil and a little more oregano.
Put in heated pannini maker until cheese is bubbly. Remove and sprinkle with a touch more parmesan.
Eat as is or roll up and slice – dip in marinara
My kids love this for a quick dinner and I will add a fresh homemade pasta e fa*gioli soup along with it.
Reply
Robin Lon March 17, 2014 at 12:31 pm
Mayan Pork Wrap
Ingredients:
4 ounces cooked pork tenderloin, cut into thin strips
½ cup cooked white rice
½ cup cooked red or black beans
½ cup canned corn
½ cup shredded Cheddar cheese
¼ cup salsa
2 Toufayan WrapsDirections:
In large bowl combine pork, rice, beans, corn, Cheddar cheese and salsa.
Cover the Toufayan Wraps in damp paper towels and heat in the microwave 45 seconds.
r, heat them individually in a dry pan until warm and lightly toasted.
Place Toufayan Wraps on work surface; top with pork mixture.
Fold sides in to enclose filling; roll other sides to enclose filling.Reply
Robin Lon March 17, 2014 at 12:31 pm
Mayan Pork Wrap
Ingredients:
4 ounces cooked pork tenderloin, cut into thin strips
½ cup cooked white rice
½ cup cooked red or black beans
½ cup canned corn
½ cup shredded Cheddar cheese
¼ cup salsa
2 Toufayan WrapsDirections:
In large bowl combine pork, rice, beans, corn, Cheddar cheese and salsa.
Cover the Toufayan Wraps in damp paper towels and heat in the microwave 45 seconds.
r, heat them individually in a dry pan until warm and lightly toasted.
Place Toufayan Wraps on work surface; top with pork mixture.
Fold sides in to enclose filling; roll other sides to enclose filling.Reply
Carolannon March 17, 2014 at 2:34 pm
Using the Pita Breads, make a quick & easy calzone snack.
Mix these simple ingredients in a small bowl:
2 Tblspns Ricotta (Whole milk, lowfat or skim. Your choice.)
2 Tblspns shredded Mozzarella
1 tspn grated Parmesan
Dash each of oregano & garlic
Salt & pepper to taste
1/2 tspn olive oilSlice open a Toufuyan Pita, about 1-2 inches only, and fill with the mixed ingredients. Wrap in a piece of foil wrap and place in toaster over for about 10-15 minutes on 400 degrees.
If you like ham in your calzones, add a slice before sealing the foil. Leftover sausage will also add a wonderful flavor to this treat! Enjoy!
Reply
Carolannon March 17, 2014 at 2:39 pm
Added piece of info. . . . mix the ingredients inside of a plastic sandwich bag, and then snip off one corner and squeeze the mixture into the Pita! Snip must be large enough to allow the mozzarella to emerge.
Reply
Carolannon March 17, 2014 at 2:34 pm
Using the Pita Breads, make a quick & easy calzone snack.
Mix these simple ingredients in a small bowl:
2 Tblspns Ricotta (Whole milk, lowfat or skim. Your choice.)
2 Tblspns shredded Mozzarella
1 tspn grated Parmesan
Dash each of oregano & garlic
Salt & pepper to taste
1/2 tspn olive oilSlice open a Toufuyan Pita, about 1-2 inches only, and fill with the mixed ingredients. Wrap in a piece of foil wrap and place in toaster over for about 10-15 minutes on 400 degrees.
If you like ham in your calzones, add a slice before sealing the foil. Leftover sausage will also add a wonderful flavor to this treat! Enjoy!
Reply
Carolannon March 17, 2014 at 2:39 pm
Added piece of info. . . . mix the ingredients inside of a plastic sandwich bag, and then snip off one corner and squeeze the mixture into the Pita! Snip must be large enough to allow the mozzarella to emerge.
Reply
TJUANA JOHNSONon March 17, 2014 at 2:35 pm
I love these wraps. I use the low carb ones..
2 eggs
guacamole
salsa
sour cream
cheeseI scramble my eggs using various seasonings and add cheese. I then place in the wrap and add the salsa, guacamole and sour cream. Fold and enjoy so delicious!!!! Simple and healthy
Reply
TJUANA JOHNSONon March 17, 2014 at 2:35 pm
I love these wraps. I use the low carb ones..
2 eggs
guacamole
salsa
sour cream
cheeseI scramble my eggs using various seasonings and add cheese. I then place in the wrap and add the salsa, guacamole and sour cream. Fold and enjoy so delicious!!!! Simple and healthy
Reply
Feliciaon March 17, 2014 at 3:02 pm
My recipe is simple and versatile. Simmer any left over meat (chicken, pork, beef, lamb, that has been cut into small pieces) in garlic and some sort of stock or broth. When the liquid has just about been fully absorbed, the meat is ready to use. Add some latin flair with spices and peppers, have carnitas, tacos, or quesadillas with the tortillas. Or you can do a little non-Latin flavor and put the meat, as is, with some cheese and veggies to make a lovely little sandwich or hot quesadilla.
I love how flexible tortillas are, they make any meal customizable for my family’s different tastes.Reply
Feliciaon March 17, 2014 at 3:02 pm
My recipe is simple and versatile. Simmer any left over meat (chicken, pork, beef, lamb, that has been cut into small pieces) in garlic and some sort of stock or broth. When the liquid has just about been fully absorbed, the meat is ready to use. Add some latin flair with spices and peppers, have carnitas, tacos, or quesadillas with the tortillas. Or you can do a little non-Latin flavor and put the meat, as is, with some cheese and veggies to make a lovely little sandwich or hot quesadilla.
I love how flexible tortillas are, they make any meal customizable for my family’s different tastes.Reply
larryon March 17, 2014 at 4:21 pm
no way… in 10 mintues
i do not see how
Reply
larryon March 17, 2014 at 4:21 pm
no way… in 10 mintues
i do not see how
Reply
Kim R.on March 17, 2014 at 4:50 pm
My recipe is simple yet delicious. I spread Rondele light cheese spread over a Toufayan wrap, thinly sliced turkey breast and two thin tomato slices. This is a great on the go lunch. Its low in calories and high in flavor. YUM!
Reply
Kim R.on March 17, 2014 at 4:50 pm
My recipe is simple yet delicious. I spread Rondele light cheese spread over a Toufayan wrap, thinly sliced turkey breast and two thin tomato slices. This is a great on the go lunch. Its low in calories and high in flavor. YUM!
Reply
Staceyon March 17, 2014 at 7:27 pm
I loved to do tunafish salad. Take 2 cans of albacore tuna, mayo, ranch, and nature’s seasoning (mix to you likings). Cut up romaine lettuce, tomatoes, cucumbers and shredded carrots. Add salad into the Toufayan pita and then top in the tuna salad and Enjoy. Add ranch dressing if needed. This is a quick easy spring/summer special in our house. I have changed it up into a chicken salad with the greens as well. I love to try this with avocado slices as well.
Reply
Staceyon March 17, 2014 at 7:27 pm
I loved to do tunafish salad. Take 2 cans of albacore tuna, mayo, ranch, and nature’s seasoning (mix to you likings). Cut up romaine lettuce, tomatoes, cucumbers and shredded carrots. Add salad into the Toufayan pita and then top in the tuna salad and Enjoy. Add ranch dressing if needed. This is a quick easy spring/summer special in our house. I have changed it up into a chicken salad with the greens as well. I love to try this with avocado slices as well.
Reply
Lindaon March 17, 2014 at 10:10 pm
Ranch Chicken Salad
2 10oz cans of chicken breast
1 1oz package of hidden valley ranch dressing mix
1 8oz package of cream cheesesoften the cream cheese, drain the cans of chicken, break apart the chicken with a fork, add the chicken to the cream cheese and then add the ranch dressing mix
Super easy and no cooking! Great in wraps or smartpockets!
Reply
Lindaon March 17, 2014 at 10:10 pm
Ranch Chicken Salad
2 10oz cans of chicken breast
1 1oz package of hidden valley ranch dressing mix
1 8oz package of cream cheesesoften the cream cheese, drain the cans of chicken, break apart the chicken with a fork, add the chicken to the cream cheese and then add the ranch dressing mix
Super easy and no cooking! Great in wraps or smartpockets!
Reply
Edieon March 17, 2014 at 11:17 pm
I make quesadillas with them. Put some chicken adn cheese and melt in the oven or on the stove top… and then eat with sour cream. Its so great!
I did wonder where you got the crispy rice noodles for your recipe!
Reply
Edieon March 17, 2014 at 11:17 pm
I make quesadillas with them. Put some chicken adn cheese and melt in the oven or on the stove top… and then eat with sour cream. Its so great!
I did wonder where you got the crispy rice noodles for your recipe!
Reply
Nicoleon March 17, 2014 at 11:45 pm
The girls in my office are fools for chicken salad, we have all the lunch spots in town sorted by who makes the best chicken salad sandwich. That said they still like my homemade Fruity Chicken Salad Pita best of all. This is very much a “to-taste” recipe so all quantities are variable.
Chicken breast Not seasoned too heavily (I boil mine)
Mayo to taste and texture preference
Diced Apples
Grapes halved
Pineapple tidbits drained
I have also thrown in blueberries when in season.
craisins
chopped pecans
Mix together add more or less mayo to desired consistency. Serve stuffed in a whole wheat pita with a touch of shredded lettuce.Reply
Nicoleon March 17, 2014 at 11:45 pm
The girls in my office are fools for chicken salad, we have all the lunch spots in town sorted by who makes the best chicken salad sandwich. That said they still like my homemade Fruity Chicken Salad Pita best of all. This is very much a “to-taste” recipe so all quantities are variable.
Chicken breast Not seasoned too heavily (I boil mine)
Mayo to taste and texture preference
Diced Apples
Grapes halved
Pineapple tidbits drained
I have also thrown in blueberries when in season.
craisins
chopped pecans
Mix together add more or less mayo to desired consistency. Serve stuffed in a whole wheat pita with a touch of shredded lettuce.Reply
Beth Kinnonon March 19, 2014 at 10:33 am
This simple lunch goes back at least to the 1970’s. Whenever my mother, aunt and grandmother got together, the lunch of choice was “Round bread with cheese”. Simply slice a Toufayan pita bread around the edge to make two large flat rounds. Top with muenster cheese, sesame seeds, and thin tomato slices. Place under broiler until cheese is gooey.Yum!
Reply
Beth Kinnonon March 19, 2014 at 10:33 am
This simple lunch goes back at least to the 1970’s. Whenever my mother, aunt and grandmother got together, the lunch of choice was “Round bread with cheese”. Simply slice a Toufayan pita bread around the edge to make two large flat rounds. Top with muenster cheese, sesame seeds, and thin tomato slices. Place under broiler until cheese is gooey.Yum!
Reply
LindaBon March 19, 2014 at 11:26 am
I like making easy sandwiches for lunch using Toufayan Pita’s. Since I had some left over corned beef from St. Patrick’s Day, I decided to try to use some of the left overs to make this sandwich. Turned out quite tasty.
I sprayed a skillet with cooking spray, diced up and cooked 3 oz. corned beef, then added 2 eggs to the skillet and scrambled them and added a dash of onion powder and garlic salt, caraway seed and some black pepper. I then took the pita, sliced it and made a pocket and put inside the pocket some shredded cheddar cheese, then filled the rest of the pocket with the corned beef and egg mixture. I had this pocket pita with an apple for lunch.Reply
LindaBon March 19, 2014 at 11:26 am
I like making easy sandwiches for lunch using Toufayan Pita’s. Since I had some left over corned beef from St. Patrick’s Day, I decided to try to use some of the left overs to make this sandwich. Turned out quite tasty.
I sprayed a skillet with cooking spray, diced up and cooked 3 oz. corned beef, then added 2 eggs to the skillet and scrambled them and added a dash of onion powder and garlic salt, caraway seed and some black pepper. I then took the pita, sliced it and made a pocket and put inside the pocket some shredded cheddar cheese, then filled the rest of the pocket with the corned beef and egg mixture. I had this pocket pita with an apple for lunch.Reply
LindaBon March 19, 2014 at 11:32 am
I made a sweet sandwich using a Toufayan wrap and spreading it with hazelnut spread, sliced up some sweet strawberries and put a few dollops of marshmellow creme on top of the strawberries. I tried one in the microwave – give it about 10-15 seconds, it was so good warm. But I liked it just as well without heating it up.
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LindaBon March 19, 2014 at 11:32 am
I made a sweet sandwich using a Toufayan wrap and spreading it with hazelnut spread, sliced up some sweet strawberries and put a few dollops of marshmellow creme on top of the strawberries. I tried one in the microwave – give it about 10-15 seconds, it was so good warm. But I liked it just as well without heating it up.
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Ellen Son March 19, 2014 at 2:45 pm
Great healthy breakfast —
Spread 2 tablespoons nut butter (almond/peanut, etc) on 1 whole wheat or plain Toufayan wrap.
Top with 1/4 cup uncooked oats, 1/4 cup plain or flavored Greek yogurt, sliced bananas, sliced apple or pear, dried fruit (raisins, craisins, etc) and cinnamon.
Roll wrap to enclose filling and wrap tightly in a sheet of non-stick foil.
Heat in a toaster oven at 400 degrees for 20 to 30 minutes.
Top with fresh berries and serve!
Absolutely delicious and so good for you!Reply
Ellen Son March 19, 2014 at 2:45 pm
Great healthy breakfast —
Spread 2 tablespoons nut butter (almond/peanut, etc) on 1 whole wheat or plain Toufayan wrap.
Top with 1/4 cup uncooked oats, 1/4 cup plain or flavored Greek yogurt, sliced bananas, sliced apple or pear, dried fruit (raisins, craisins, etc) and cinnamon.
Roll wrap to enclose filling and wrap tightly in a sheet of non-stick foil.
Heat in a toaster oven at 400 degrees for 20 to 30 minutes.
Top with fresh berries and serve!
Absolutely delicious and so good for you!Reply
Stephanieon March 19, 2014 at 9:45 pm
Chicken Tacos with a Twist
Ingredients:
1 lb. of Boneless Skinless Chicken Breast
1 Pack of Toufayan Tortillas, Soft White Taco Style
1 Package of Taco Seasoning (Any Brand)
1/4 cup of Orange Juice with No Pulp
2 Tablespoons of White Vinegar
8 oz. of Shredded Cheddar Cheese
3 Tomatoes, Diced
16 oz. Sour Cream
Chopped LettuceInstructions:
I take their White Soft Taco Tortillas and make chicken tacos. Take the pound of chicken breast and cut into strips. Before cooking it, marinade the chicken in orange juice, white vinegar, and taco seasoning for about 2 hours. The orange juice and vinegar provide a paprika-type taste. Cook the chicken in a skillet until thoroughly cooked. Fill each tortilla up with the cooked chicken strips, shredded cheese, lettuce, tomato, and sour cream. If desired, tortillas can be warmed.
Serve and enjoy!
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Stephanieon March 19, 2014 at 9:45 pm
Chicken Tacos with a Twist
Ingredients:
1 lb. of Boneless Skinless Chicken Breast
1 Pack of Toufayan Tortillas, Soft White Taco Style
1 Package of Taco Seasoning (Any Brand)
1/4 cup of Orange Juice with No Pulp
2 Tablespoons of White Vinegar
8 oz. of Shredded Cheddar Cheese
3 Tomatoes, Diced
16 oz. Sour Cream
Chopped LettuceInstructions:
I take their White Soft Taco Tortillas and make chicken tacos. Take the pound of chicken breast and cut into strips. Before cooking it, marinade the chicken in orange juice, white vinegar, and taco seasoning for about 2 hours. The orange juice and vinegar provide a paprika-type taste. Cook the chicken in a skillet until thoroughly cooked. Fill each tortilla up with the cooked chicken strips, shredded cheese, lettuce, tomato, and sour cream. If desired, tortillas can be warmed.
Serve and enjoy!
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Tracy Ton March 20, 2014 at 2:05 pm
We use them daily for sandwiches, but we also use them to make pizzas!! They make the BEST pizzas!! I just use pizza sauce or spaghetti sauce and add all our favorite toppings (pepperoni, cheese, and olives are always included!)
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Tracy Ton March 20, 2014 at 2:05 pm
We use them daily for sandwiches, but we also use them to make pizzas!! They make the BEST pizzas!! I just use pizza sauce or spaghetti sauce and add all our favorite toppings (pepperoni, cheese, and olives are always included!)
Reply
Anitaon March 20, 2014 at 2:09 pm
Zoe’s Grueben Knock-off
Shredded cabbage (3 cups)
Green onions (about 1/2 cup chopped)
Finely Crumbled Feta cheese (1/2 cup )
1/4 red wine or balsamic vinegarMix together to make slaw
In a whole wheat Toufayan wrap add
Sliced turkey breast (4 slices)
Sliced Swiss cheese (1 slice)
Generous helping of the slawWrap and grill in a non-stick skillet.
I love this lighter version of the Rueben.
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Lanaon March 20, 2014 at 3:35 pm
Chicken Caesar Salad Wraps
1 bag Fresh Express Caesar salad kit
1 pound boneless skinless chicken breasts
salt, pepper and garlic powder
1 T olive oilToufayan wraps
Season chicken with salt, pepper and garlic powder. Heat oil in a large skillet and cook chicken until browned and no longer pink in the center. Remove to a cutting board and shred or slice into strips.
Prepare Caesar salad kit reserving croutons for another use.
Fill wraps with salad and chicken. Enjoy!
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Michelleon March 25, 2014 at 2:02 pm
Easy and quick Gluten Free lunch
1 Toufayan wrap
2 Perdue simply smart gluten free chicken tenders
Publix honey goat cheese (delicious)
Marketside balsamic vinaigretteI cook the chicken tenders about 10 min at 425 degrees and warm the wrap. Cut the tenders into bite size pieces. Place the tenders, baby greens and goat cheese in the wrap and drizzle a little balsamic vinaigrette on top and wrap. My Favorite lunch!
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Karenon March 26, 2014 at 2:17 pm
I like to toast the flatbreads in a pan sprayed with cooking oil. Then add sliced grilled chicken, tomato, lil onion and some tzatziki sauce. Make homemade tzatziki by using Greek yogurt, shredded/seeded cucumber, clove of garlic, pepper, and squeeze of lemon juice.
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Marshaon March 26, 2014 at 2:27 pm
Buffalo Chicken Pizza Recipe – this a recipe based on the Publix Apron’s recipe for buffalo chicken pizza.
Ingredients:
-Toufayan wheat wraps
-olive oil
-buffalo chicken dip (from Publix deli case)
-cheese of your choicePreheat oven to 400 degrees. Brush flatbread with olive oil and bake for 5 minutes. Remove and add a layer of buffalo chicken dip and top with cheese of your choice. Bake for 8 to 10 minutes until cheese is melted and bubbly.
This is one of my favorite recipes because it is quick and easy and super yummy. You can also make a personal pizza for yourself or pizzas for the whole family. Each one can be modified for the person’s own tastes (add onions or peppers or anything you want). Also, the kids love to make their own pizza and cook it.
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Agneson March 26, 2014 at 2:41 pm
Semi-homemade Enchiladas
Ingredients
1.5 Lb ground meat (chicken, beef, turkey)
1 bag Publix brand mixed seasoning veggies (onion, red & green pepper, celery, parsley) Found in the frozen food aisle.
¼ cup water.
1 Packet taco seasoning
Cooking spray, like pam
6-8 Toufayan wraps (any flavor)
8-16 oz Taco blend cheese (depending on how healthy you want to be)
2 cans enchilada sauce (any brand)
1 baking dishOptional
1. cilantro
2. sour creamDirections
1.Preheat over to 375
2.Brown the meat with the frozen veggie packet. Drain.
3.Add in ¼ cup water along with taco seasoning packet. Mix until sizzling.
4.Spray bottom of baking dish with cooking spray
5.Fill the wraps with the cooked meat and cheese. Roll into an open ended burrito and place in the bottom of pan. Do this until all of the wraps are used, or until the pan is full.
6.Cover the open burritos with enchilada sauce
7.Top with cheese if you want.
8.Back until cooked through, about 25 minutes
9. Serve garnished with fresh cilantro and sour creamReply
Kiyokoon March 26, 2014 at 2:41 pm
I would use them in making calzones stuffed with favorites like ham,cheese, bell peppers, etc.
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Sherryon March 26, 2014 at 2:48 pm
I make sandwich pinwheels for my child’s lunch – just layer lunchmeat and roll up. Then slice to make several pinwheels.
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Lalethon March 26, 2014 at 2:57 pm
I use them instead of using thin rice wrapper for vietnamese rolls. Then, I make sweet peanut sauce for dipping sauce. The ingredients for filling are rice noodles(softened in hot water), grilled shrimp or chicken, fresh cilantro and Thai basil, shredded lettuce, shredded carrots and tossed in any Asian salad dressing, salt, pepper and sesame oil. So yummy!!!
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Amandaon March 26, 2014 at 3:48 pm
My boys (11 and 8) make their own “after school before baseball practice” snacks. Pizza bagels or pizza quesadillas. To make the bagels, they toast the bagel, spread pizza sauce over it (Mid’s, Publix or homemade) cover with any kind of grated cheese and pepperoni and zap in the microwave for a few seconds until the cheese starts to melt. Let stand for a minute or two. Pizza quesadillas are pretty self explanatory! Use the tortilla, spread just a little sauce on one side, too much and it won’t stay together. Add toppings and cook over medium heat until the cheese melts. Make sure you cook it in a little butter…my sons say that’s the secret ingredient. 🙂
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Aggieon March 26, 2014 at 3:59 pm
Mediterranean Turkey Burgers
2 Toufayan whole wheat pitas halved and toasted
Mix Panko, Feta, minced red onion,pesto (I like to make mine homemade), salt, pepper 1lb.turkey breast, & 1 garlic clove minced. Mix all ingredients. Make patties, cook in skillet with spray. Serve in Pita with fresh arugula, extra pesto and fresh tomato. DeliciousReply
kristy balseron March 27, 2014 at 12:41 pm
I love these as im on a diet and this is my awesome fill me up and not taste like im on a diet food.
recipe Tandoori Chicken,
1/2 avocado sliced
1 cup cucumber, sliced
1/4 cup red onion, sliced
1/4 cup cilantro, chopped
4 low carb pita pockets such as Toufayan Bakeries Pita Bread
1 recipe Cumin Yogurt Sauce, preparedPreparation
Cut each pita bread in half, carefully open pocket. Lay a few slices of cucumber with few slices of onion in each pocket, sprinkle some cilantro inside. Place some chicken inside pocket and drizzle with a couple tablespoons of Cumin Yogurt Sauce on each half. Serve.
these fill me up and stay with me to my next meal and so far I have lost 15 pd’s!!!!!! in 3 months by adding these to my daily meal planReply
Dianaon March 31, 2014 at 9:54 am
I make crepes with the wraps. Fill with yogurt, cream cheese and fresh fruit slices.
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Vickyon June 25, 2014 at 10:09 am
I like Toufayan Pita bread multiple ways. The most simple is toasted and buttered then cut into wedges instead of dinner rolls. I also like to use them for sandwiches, stuffed with turkey, cheese, lettuce and tomato. I also enjoy them just cut into wedges with humus. The truth is, they are versatile and delicious, so what’s not to love?
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Leeon June 25, 2014 at 10:24 pm
Cut the Pitas in 1/2, top with Nutella add some sliced bananas roll up like a jelly roll cut into 1/2″ rounds.
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